Monti Lessini Metodo Classico
Monti Lessini Metodo Classico
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Cantina Marcazzan Fabio 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/Soave
Klassificering:
DOC
Certifiering:
-
Druva:
Chardonnay (10%)
Durella (90%)
Årgång:
2022
Färg:
Straw-yellow with golden reflections.
Arom:
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.
Smak:
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.
Alkoholhalt:
12%
Sockerhalt:
2 g/l
Syra:
7
pH-värde:
3.1
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
6 - 8 °C
Mat till vinet:
Aperitif, Cheese - goat cheese, Fish - lean, Fish - fat, Party drink, Shellfish - flavored, Shellfish - natural, Veal, Vegetables
Mognadspotential:
0 - 3 years
Vinmakarens matrekommendationer
- Aperitif
- Cheese - goat cheese
- Fish - lean
- Fish - fat
- Party drink
- Shellfish - flavored
- Shellfish - natural
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Old oak (10%) 12 months
Concrete (90%) 12 months
Vinmakare:
-
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.