AGE OF THE VINES
Variable, from six to fifteen years
YEILD PER HECTAR
The grapes are picked strictly by hand on reaching perfect ripeness in the month of September.
After crushing and destemming, the grapes are vinified without the skins; they then undergo pre-fermentative cold maceration, and soft pressing under the protection of nitrogen. Cold fermentation at 12˚C for 12 days.
5 months on the yeasts in stainless steel, with frequent batonnage, cold-stabilisation, clarification, filtration and bottling.
Straw-yellow colour with greenish highlights. This wine has an aromatic fragrance with t ypical hints of white peach, green peppercorn over a pleasing note of sage. The palate is dry, enjoyably acidulous, full-bodied, with great mineral complexity and polish.
Pleasing and intriguing as an aperitif, it is an ideal partner for fish dishes (both grilled and smoked), white meats, charcuterie and soft cheeses.
Two years. If consumed when young, the aromatic and fruity notes come to the fore, and over time these notes become more complex, with mineral
Available in 75cl bottles.
|VINTAGE||GAMBERO ROSSO||BIBENDA A.I.S.||VERONELLI||ESPRESSO||DOCTOR WINE||JANCIS ROBINSON||WINE ADVOCATE||WINE SPECTATOR||DECANTER||JAMES SUCKLING|
|2015||Due Bicchieri Rossi||4 Grappoli||90||92||90|
|2014||Due Bicchieri Rossi||4 Grappoli||90||91||89|
|2013||Due Bicchieri Rossi||4 Grappoli||16,5/20||88|
|2012||Due Bicchieri Rossi||4 Grappoli||89||15,5/20||15,5/20||86||88|
|2011||Due Bicchieri Rossi||4 Grappoli||89||15,5/20||15,5/20||88|
[Burton Anderson Best Italian Wines 2000]
[Revue du vin de France, fevrier 2003]
[James Suckling, Wine Spectator, December 2001 ]
[Guida Duemila Vini AIS Italiana 2006]
[Markus del Monego MW Master of Wine & World Champion Sommelier 2007]
[Spirito di Vino, maggio 2008]
[Richard Grosche, Weinwelt 2009]
[Nicolas Belfrage, World of Fine Wines 2009]
[Guida del Gambero Rosso 2012]
[Guida de l’Espresso 2012]
[Monica Larner for the Robert Parker The Wine Advocate December 2014]
[Jancis Robinson August 2012]