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Out of stock
Data Sheet
Organoleptic SheetGRAPE VARIETY Cortese VINEYARD AREA Municipality of Tassarolo SOIL Calcareous, clayey, tuffaceous CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need. VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
TipsCOLOR AND APPERENCE Intense straw yellow AROMA Citrusy, floral, intense. TASTE Well balanced, with good acidity and excellent body SENSORY PROFILE Recognized flavors: tropical fruit, acacia, citrus fruits Taste aspects: sweet and full-bodied, velvety on the palate, good acidity, citrus notes CONSUMPTION TEMPERATURE 20 °C GASTRONOMIC COMBINATIONS Ideal after a meal, with fresh and dry pastry -
Out of stock
Data Sheet
Organoleptic sheetGRAPE 100% Cortese VINEYARDS AREAS Gavi - Piedmont GROUND Calcareous, clay CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary. WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary. TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
TipsCOLOR AND APPEAREANCE Organoleptic sheet. NOSE Ethereal, fruity, pleasantly fragrant. SENSORY Harmonic. Nicely balanced with savory acidity. FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana. GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise. TEMPERATURE OF CONSUMPTION 10/12°C. SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese. -
Data Sheet
Organoleptic sheetGRAPE 100% Cortese VINEYARDS AREAS Gavi - Piedmont GROUND Calcareous, clay CULTIVATION TECHNIQUE Pruning Guyot. Grassing and minimal deep soil tillage. Treatments targeted fungicides if necessary. WINE-MAKING TECHNIQUE Soft pressing of the grapes. Slow fermentation in thermo-controlled steel tank using selected yeasts. TREATMENTS CARRIED OUT Natural decanting and subsequent decanting always into steel barrels with a final Batonnage technique to keep the noble dregs in suspension. Aged for two years on its lees without decanting. Refrigeration at -3°C in a special thermo-controlled container. Final filtration before bottling.
TipsCOLOR AND APPEAREANCE Intense straw yellow with greenish veins. NOSE Very fine with elegant nuances of aromatic herbs. SENSORY Enveloping and soft, very full and articulated. FLAVOR PROFILE Aromas recognized: hawthorn, acacia, bergamot, sage. GUSTATORY ASPECTS Beautiful structure and length, with a fresh flavor that leaves the mouth clean on the finish. TEMPERATURE OF CONSUMPTION 10/12°C. SERVING SUGGESTIONS Shellfish, mature cheeses, elaborate white meats. -
Out of stock
Data Sheet
Organoleptic SheetGRAPE VARIETY Cortese VINEYARD AREA Municipality of Tassarolo SOIL Calcareous, clayey, tuffaceous CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need. VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle. Sur lies aging for at least 36 months. TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in temperature-controlled container. Final filtration before bottling.
TipsCOLOR AND APPERENCE Soft straw yellow AROMA Floral, fresh, intense and with hints of yeast and bread crust TASTE Well balanced, with good acidity and body SENSORY PROFILE Recognized flavors: acacia, citrus fruits, bread crust. Taste aspects: Full-bodied and refreshing on the palate, good acidity, citrus notes CONSUMPTION TEMPERATURE 12 °C GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses, dry pastries -
Out of stock
Data Sheet
Organoleptic SheetGRAPE VARIETY Mix of Barbera and Dolcetto VINEYARD AREA Municipality of Tassarolo SOIL Calcareous, clayey, tuffaceous CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need. VINIFICATION TECHNIQUE De-stemming, fermentation at controlled temperature, 6 days of maceration. TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
TipsCOLOR AND APPEREANCE Intense ruby red. AROMA Ripe fruit, evident hints of red fruits, slightly spicy FLAVOR Full-bodied, velvety, excellent structure and balanced tannins SENSORY PROFILE Recognized Aromas: cherry and berries Taste aspects: long persistence CONSUMPTION TEMPERATURE 20 C° GASTRONOMIC COMBINATIONS A full meal wine, suitable for white and red meats -
Data Sheet
Organoleptic sheetsGRAPE VARIETY Cortese VINEYARD AREA Municipality of Tassarolo SOIL Calcareous, clayey, tuffaceous CULTIVATION TECHNIQUE Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Targeted anti-cryptogamic treatments in case of need. VINIFICATION TECHNIQUE Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle. TREATMENTS MADE Natural decantation and subsequent decantations. Refrigeration at -3 ° C in a temperature-controlled container. Final filtration before bottling.
TipsCOLOR AND ASPECT Soft straw yellow PERFUME Elegant and refined TASTE Fresh with balanced acidity, of excellent fragrance SENSORY PROFILE Recognized flavors: acacia, citrus fruits. Taste aspects: refreshing on the palate, citrus hints. CONSUMPTION TEMPERATURE 12 °C GASTRONOMIC COMBINATIONS Starters, pasta and fish first courses. -
Data Sheet
Organoleptic sheetGRAPE 100% Cortese VINEYARDS AREAS Tassarolo – Piedmont GROUND Calcareous, clay, tuff CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary WINE-MAKING TECHNIQUE Direct pressing of the grapes. Fermentation in tank thermocontrolled by yeasts. TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Cooling to -5°C in a container at controlled temperature. Final filtration before bottling.
TipsCOLOR AND APPEAREANCE Light straw yellow with green tints. NOSE Delicate, fresh and fragrant. SENSORY Harmonic. Good acidity and savoriness. FLAVOR PROFILE Aromas recognized: acacia flowers, hawthorn, green apple. GUSTATORY ASPECTS Marked acidity pleasant and persistent sapidity. Pleasant aftertaste of apricot and peach. TEMPERATURE OF CONSUMPTION 10/12°C. SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese. -
Data Sheet
Organoleptic sheetGRAPE 100% Cortese VINEYARDS AREAS Gavi - Piedmont GROUND Calcareous, clay CULTIVATION TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary. WINE-MAKING TECHNIQUE Pruning Guyot. Tillage and milling of ground. Treatments targeted fungicides if necessary. TREATMENTS CARRIED OUT Natural sedimentation and subsequent decanting. Batonnage. Prolonged cooling at -3°C in a container at controlled temperature. Final filtration before bottling.
TipsCOLOR AND APPEAREANCE Organoleptic sheet. NOSE Ethereal, fruity, pleasantly fragrant. SENSORY Harmonic. Nicely balanced with savory acidity. FLAVOR PROFILE Aromas recognized: golden apple, acacia flowers and banana. GUSTATORY ASPECTS Harmonic. More freshness and acidity. The finish is long and fruity. Hints of anise. TEMPERATURE OF CONSUMPTION 10/12°C. SERVING SUGGESTIONS Cocktails, appetizers, sea-food, soups, fresh cheese.
