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
The year began with a very dry and mild winter. A cool spring slightly
delayed vine budding, but the normal growth cycle was restored by
a very warm and sunny May. The first vines flowered on the earliest
sites in the middle of the month, and the fine weather then led to a
rapid flowering process. On the higher sites, flowering was finished
by the beginning of June. Due to an exceptionally hot and dry
summer, there were few problems with fungal attack, but the lack of
rainfall pushed the vines to their limits in some cases
Harvest
Rainfall and
thunderstorms at the end of July and beginning of August put an
end to the lack of water, thus averting drought stress and related
quality problems and generating the comforting prospect of an early
harvest. Harvesting began on August 24 on the earliest sites. The
result was fully ripe and extremely healthy grapes with slightly
reduced levels of acidity.
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.
