A white wine with straw-yellow colour and a dry taste, fine, with great class and persistence, quite velvety round due to refining in small oak barrels. It goes very well with cold salami cuts and fish based dishes of some importance. Best served at 12/14°C.
Diploma of Gran Menzione - Concorso Enologico Internazionale, Verona 2007.
Combinations:
Montanara soup
Risotto mantecato
Goat’s cheese au gratin
| Production | From the best Tocai grapes from the "Le Monde" Vineyard. |
|---|---|
| Yield | 60 q/per hectare. |
| Training | Sylvoz. |
| Harvest | Manual with grape selection. |
| Vinification | White wine vinification with soft pressure of the whole grapes and fermentation at a controlled temperature of 16-18°C. Complete malolactic conversion. |
| Maturation | Nine months in oak barrels: one third of first racking and two thirds of second racking. Followed by six months in steel vats and 12 months of bottle maturation. |
| Proof | 13,0% vol. |
| Colour | Intense straw yellow with a golden hue. |
| Smell | Refined, intense, complex and long lasting; a perfect balance of fruit and vanilla. |
| Taste | Elegant and charming with recollections of nuts and citrus. Well balanced with a lasting finish. |
| Accompaniment | An eclectic wine particularly suited to flavoursome fish dishes. Excellent with seafood, oven-baked fish and soft mature cheeses. |
| Serving | Best served in a large, stemmed glass at a temperature of 12-14°C. |
| Storage | Peak of bottle maturation is about three years; keeps its quality for up to five years. |