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 dry mild winter, and the first heavy rains did not fall until March. Somewhat early but uniform budding of the vines set in at the beginning of April. May was warm and mostly very sunny, and the young shoots developed particularly well, with the first signs of flowering visible on the earliest sites by the middle of the month. A cold spell at the beginning of June and several days of rain significantly slowed shoot development and also delayed flowering on the late sites. The following months of July and August brought a good balance of precipitation and pleasant temperatures, with nighttime temperatures always remaining on the cool side.
Harvest
On the early sites harvesting began in good weather on August 26. Towards the end of the month, however, the harvest was interrupted by heavy rainfall, and unstable weather at the beginning of September was a major challenge for many winegrowers. In some cases, it was necessary to bring in the harvest in two phases so as to ensure that only the fully ripe grapes were picked and the required grape maturity and quality could be achieved.
Overall, the 2020 vintage was challenging and called for strong nerves, but consistent yield control and patience during the harvesting finally led to a good result in terms of the quality of the wine.
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.
