Vignaioli Contrà Soarda
Vignaioli Contrà Soarda
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Vignaioli Contrà Soarda 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/Breganze
Classification:
DOC
Certification:
Organic
Grape:
Vespaiolo (100%)
Vintage year:
2024
Color:
Bright straw yellow color and greenish reflections.
Aroma:
On the nose, it offers a lively bouquet with citrus notes of Meyer lemon and tangelo, accompanied by floral hints of honeysuckle and lime leaf.
Taste:
On the palate, it is fresh and dynamic, with flavors of lemon, pear, and tangy apricot. The finish is long, savory, and mineral, pleasantly balanced
Alcohol content:
13.5%
Sugar content:
6 g/l
Acidity:
6.8
pH-value:
3.39
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Screw cap
Bottle:
Glass
Best Served:
-
Food pairing:
Aperitif, Asian, Buffet food, Cheese - mature and hard, Cheese - mild and soft, Fish - lean, Fish - fat, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Ageing potential:
0 - 10 years
Food pairings by the winemaker
- Aperitif
- Asian
- Buffet food
- Cheese - mature and hard
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Volcanic
Terroir:
Strong diurnal temperature shifts, cool breezes from the Valsugana Valley, and ample sun exposure. The volcanic-origin soil appears as an ancient lava conglomerate. It is also alluvial, warm, and fertile, rich in eroded pebbles that promote late harvests. The vineyard has a North-South exposure. Planting density is 220x80 cm between the rows, with approximately 4,500 vines per hectare, and a yield of around 2 kg per vine.
Harvest:
Picked by hand
Fermentation:
-
Storage:
-
Winemaker:
Marcello Gottardi
After careful and precise selection, manual harvesting takes place. The grapes are placed in small crates and transported to the cellar where they undergo a second selection. They are then destemmed and, thanks to the force of gravity, go directly into the press, where a soft pressing of the whole berries takes place. Alcoholic fermentation takes place in small steel tanks with temperature control (around 15°C) where daily pumping over takes place on the fine lees.