Monferrato White Experience

Vinmakarens matrekommendationer

• Aperitif
• Buffet food
• Cheese - goat cheese
• Cheese - mature and hard
• Cheese - mild and soft
• Fish - lean
• Fish - fat
• Party drink
• Pasta / Pizza
• Pork
• Poultry
• Shellfish - flavored
• Shellfish - natural
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Limestone

Terroir:

The grapes come from a vineyard planted with Sauvignon blanc in 1992-1997 in Canelli. The soil, which is highly alkaline, with alternating strata of tuff, clay and sand, is rich in limestone splinters. At harvest time, the grapes are mostly intact, and are characterized by excellent aromas and acidity, that make it possible to delay picking until the desirable sugar content has been obtained

Skörd:

Picked by hand

Jäsning:

Old oak (20%), Steel (80%)

Lagring:

Steel (100%) 5 months

Vinification takes place partly in oak barrels and partly in stainless steel vats. The wine sits on the lees for 3-4 months at a temperature of 4-6°C. Malolactic fermentation is brought to completion.

Vinmakarens matrekommendationer

• Aperitif
• Asian
• Buffet food
• Cheese - goat cheese
• Cheese - mild and soft
• Fish - lean
• Fish - fat
• Party drink
• Pasta / Pizza
• Poultry
• Shellfish - flavored
• Shellfish - natural
• Spicy food
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Limestone

Terroir:

The grapes are harvested mostly in the “Valon” (the Valley) vineyard, located in Canelli. The vineyard, was planted since1978. With a northwest exposure on a 10% slope, the plot has a widely prevalent calcareous soil, which favours water drainage and is poor in organic substances, with alternating strata of sand, tuff and clay. Owing to the low ridges around it, the site enjoys many hours of lighting without heat peaks, thanks to its exposure and to constant breezes. The grapes are always in a very healthy state, and are characterized by excellent aromas and acidity, that make it possible to delay harvest until the desirable sugar content has been obtained. The presence of Chardonnay Musqué is significant and adds to the bouquet’s complexity.

Skörd:

Picked by hand

Jäsning:

Old oak (15%), Steel (85%)

Lagring:

Steel (100%) 5 months

Vinification takes place partly in oak and partly in stainless steel vats, The wine sits on the lees for 4-5 months at a temperature of 4-6°C. Malolactic fermentation is brought to completion or stopped at the appropriate time, as needed.

Vinmakarens matrekommendationer

• Aperitif
• Asian
• Buffet food
• Cheese - goat cheese
• Fish - lean
• Fish - fat
• Party drink
• Pasta / Pizza
• Poultry
• Shellfish - flavored
• Shellfish - natural
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay, Limestone

Terroir:

The soil varies from shallow sands and limestones, very calcareous. The Cortese grapes typically rapidly reach a good sugar content, good acidity and salinity, delicate fruity aromas.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 8 months

Vinification takes place in stainless steel vats only, at a temperature of 17-18° C, with or without a partial malolactic fermentation. The wine is left on the lees at low temperatures for some weeks, in order to gain a durability of 2-3 years. The last part of alcoholic fermentation takes place in pressure thank, obtaining the traditional low sparkling charactere. Bottled during winter season.