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
After a snowy winter, spring brought a prolonged period of
exceptionally dry weather. Low temperatures in March and April
resulted in very late budbreak, which protected our vines from frost
damage resulting from the numerous frosty nights in April. A cool
and wet May ensured a good water supply for the vines. They began
to blossom on the earliest and warmest sites at the end of May to
the beginning of June, two weeks later than the long-term average.
June was a month of high summer temperatures and little
precipitation. As a result, fungal pressure in the vineyards remained
very low. July, on the other hand, was marked by heavy precipitation
and thunderstorms, which continued into August in places. The
average daytime temperatures in August were not too high, which
was extremely beneficial in terms of the fruit and vibrant acidity in
the 2021 vintage.
Harvest
On the earliest sites, the grape harvest began slightly late, on
September 6, and the weather remained very good almost all the
time.
The 2021 grape harvest was somewhat smaller in volume. But from
the beginning there were indications of a very exciting vintage
Bottling
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.
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
