Lison Classico Villa Bogdano 1880
Lison Classico Villa Bogdano 1880
Price incl. alcohol tax, shipping and VAT.
Also available in the following Mixboxes:
Villa Bogdano 1880
Villa Bogdano Mix Box
Collection of the wines from Villa Bogdano
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Villa Bogdano 1880 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/Lison-Pramaggiore
Classification:
DOCG
Certification:
Organic
Grape:
Tocai Friulano (100%)
Vintage year:
2021
Color:
Brilliant straw yellow
Aroma:
On the nose, delicate aromas of white flowers, such as elderflower, balsamic hints of wild mint, notes of citrus peel and fruity aromas of golden plum, apricot and peach combined with a fresh minerality
Taste:
On the palate freshness and sapidity are well balanced and support a delicate almondy finish of great persistence
Alcohol content:
13%
Sugar content:
0.6 g/l
Acidity:
5
pH-value:
3.2
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
8 - 10 °C
Food pairing:
Aperitif, Asian, Buffet food, Charcuterie, Cheese - goat cheese, Cheese - mild and soft, Lamb, Mushrooms, Party drink, Pasta / Pizza, Poultry, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Ageing potential:
1 - 10 years
Food pairings by the winemaker
- Aperitif
- Asian
- Buffet food
- Charcuterie
- Cheese - goat cheese
- Cheese - mild and soft
- Lamb
- Mushrooms
- Party drink
- Pasta / Pizza
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
the area is located on the border between Veneto and Friuli regions, at about 20 km from the Adriatic coast and 60 km from the Alps; temperate climate with daily breezes
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Concrete (100%) 8 months
Winemaker:
Lucio Tessari
48 hours of cryo-maceration, soft pressing and controlled fermentation at 18 °C; 8 months of ageing on fine lees in vitrified concrete tanks, with regular bâtonnage every 10 days