Nose
Color: brilliant straw yellow
Smell: The aroma is built of exotic fruit components such as maracuja, star fruit and citrus, with the overall impression in the nose rounded off by spicy minerally notes of flint.
Taste: On the palate this wine proves its importance. It impresses with a supple and firm structure. The spicy, mineral and juicy aromas give the wine a distinctive, strong terroir character.
Growing Conditions
A mild winter with little snow was followed by a very dry and mild spring. Fortunately, this was followed by a cool and rainy May, so that the urgently needed water reserves could be replenished. The flowering of the vines was slightly delayed by cool temperatures in April and May.
In the warm summer months of June and July there was sufficient precipitation, which led to a slight increase in fungal pressure with peronospora and oidium. However, major losses in yield were avoided thanks to our long years of experience and professional handling. A hot spell in August briefly slowed the ripening of the grapes. Following abundant rainfall at the end of August, the weather remained stable in late summer and was very fine in the fall
Harvest
The result was a good harvest, which began with the Sauvignon Blanc on September 4.
The 2023 vintage offers fresh, fruity wines with slightly lower levels of alcohol and can be classified as a good to very good vintage.
Winemaking
Manual harvest and selection of the grapes; gentle pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature ; partial malolactic fermentation and aging on the lees for 10 months partly in stainless steel tanks (50%) and partly in big wooden barrels (50%)
Aging
Cool storage at constant temperatures, high level of humidity and as little light as possible
Cellar temperature: 10 - 15 °C
Good ageing potential > 5 years
Food Pairing
An excellent companion to vitello tonnato and marinated octopus as well as to mixed antipasti and grilled vegetables; a good combination with cheese dumplings and pasta aglio olio peperoncino (with garlic, olive oil and peperoncino), and also with grilled fish with fennel, or crepes au gratin with a radicchio filling, and fresh Tomino cheese.
