Vignaioli Contrà Soarda
Vignaioli Contrà Soarda
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Vignaioli Contrà Soarda tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Italy
Region/Underregion:
Veneto/Breganze
Klassificering:
DOC
Certifiering:
Organic
Druva:
Vespaiolo (100%)
Årgång:
2024
Färg:
Bright straw yellow color and greenish reflections.
Arom:
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.
Smak:
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
Alkoholhalt:
13.5%
Sockerhalt:
6 g/l
Syra:
6.8
pH-värde:
3.39
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Screw cap
Flaska:
Glass
Serveras bäst:
-
Mat till vinet:
Aperitif, Asian, Buffet food, Cheese - mature and hard, Cheese - mild and soft, Fish - lean, Fish - fat, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Mognadspotential:
0 - 10 years
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Buffet food
- Cheese - mature and hard
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
-
Lagring:
-
Vinmakare:
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.