Monti Lessini Metodo Classico
Monti Lessini Metodo Classico
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Cantina Marcazzan Fabio will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Italy
Region/Subregion:
Veneto/Soave
Classification:
DOC
Certification:
-
Grape:
Chardonnay (10%)
Durella (90%)
Vintage year:
2022
Color:
Straw-yellow with golden reflections.
Aroma:
On the nose, it reveals a mineral and citrus character, with aromas of grapefruit, unripe pineapple, white peach, and orange blossom. Delicate hints of sea salt and a spicy touch of ginger follow.
Taste:
On the palate, the mousse is firm yet caressing: the fresh attack immediately conveys a pleasant sense of purity, while the finish is dominated by sapidity that enhances the citrus and mineral notes.
Alcohol content:
12%
Sugar content:
2 g/l
Acidity:
7
pH-value:
3.1
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
6 - 8 °C
Food pairing:
Aperitif, Cheese - goat cheese, Fish - lean, Fish - fat, Party drink, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Ageing potential:
0 - 3 years
Food pairings by the winemaker
- Aperitif
- Cheese - goat cheese
- Fish - lean
- Fish - fat
- Party drink
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Slate, Volcanic
Terroir:
Shallow, tuffaceous soils of volcanic origin, exceptionally rich in minerals, with a well-defined structure and a balanced texture leaning toward clay and silt.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Old oak (10%) 12 months
Concrete (90%) 12 months
Winemaker:
-
Whole grapes are gently pressed, with separation of the free-run juice from the press fraction. The must is then cooled to 8 °C before undergoing temperature-controlled fermentation at 15 °C. Aged for 12 months with 90% in cement and 10% in wood, followed by 48 months on the lees in bottle.