Nose
Color: fresh light yellow with slightly greenish nuances
Smell: This cuvée has a multifaceted structure with a hint of herbs and spices, including aniseed, mint and sage, as well as nuances of fruit aromas, especially apricot, mandarine, honeydew melon, maracuja and passion fruit, all underpinned with salty mineral components.
Taste: On the palate, Nova Domus is complex and delicate, offering a creamy softness in an interesting symbiosis with an aromatic minerality, and has the texture for a very long finish
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. 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.
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 whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature in big oak barrels (30 hl); partial malolactic fermentation (Pinot Bianco and Chardonnay only) and aging on the lees for 12 months in big wooden
barrels; blending three months before bottling.
Aging
Cool storage at constant temperatures, high level of humidity and as little light as possible
Cellar temperature: 10 - 15 °C
Excellent ageing potential > 10 years
Food Pairing
Harmonizes very well with caviar and a good pairing with grilled salmon steaks and fried tuna, fiorentina T-bone steaks, saltimbocca alla romana or braised knuckle of veal; also with a parmigiana with aubergines and truffle fonduta.
