Grape blend: Chardonnay, Sauvignon Blanc, Viognier, Gewürztraminer
Aged: 15 months in oak casks
Alcohol content: 13% vol
Acidity: 5 g/l
Residual sugars: 1.9 g/l
The majority of the grapes used for this wine are grown in the highest (668 m.a.s.l.) of all the Fattoria’s vineyards, near to Spedale farmstead. This undoubtedly postpones the ripening period, but it also means that the changing climate and intense heat have a lesser effect, with summer nights that are always cool and breezy during the hot season. For aromatic, white grapes this is extremely positive, it makes it possible to preserve the primary aromas but also to safeguard the sugar to acid ratio in a complex wine that is aged at length. In 2021 we picked grapes that were nice and ripe, full of juice and aromatic compounds, in a harvest that took place in a brief period of time and involved all the different varieties. Due to the different ripening periods, the grapes are pressed at different times and fermentation also takes place separately. This phase begins in steel – which also helps control the initial “outbursts” – and then rapidly moves on to oak casks that contain 10 hl. After malolactic fermentation and an initial 12-month period of ageing, the base wines are blended. They continue to mingle for 3 months in casks, where bâtonnage is also continued in order to extract as much aroma and sweetness as possible from the yeasts.
Tasting – Colour: crystal-clear straw-yellow that tends towards gold as time passes. The nose: clear, pleasantly fresh tropical notes of pineapple and a touch of banana, followed by citrus and wildflowers, with evident camomile. The woody notes are subtle, not dominant. In the mouth: silky, almost velvety, with good body and minerality, and a non-invasive acidic note. Notable aftertaste of tropical fruit.
Wine and Food Pairing – The extensive bouquet calls for in- depth “study”, on a one-to-one basis with the wine, but without excluding the table, on which it gladly sits. It loves fish first courses, spaghetti with carpet-shell clams, ravioli stuffed with seabass, as well as a creamy saffron risotto, main courses from the sea (salt-baked fish) and from the land (chicken with lemon and ginger, rabbit stuffed with herbs).