Wine La Castellina, Rugiada, 2021
Fresh and fruity. Apple, quince. Sweet sensations wrapped up in quince bitternes. Nice acidity white pepper.
Characteristics
Wine Style:
dry, fruity, fresh, mineral white. Good food companion
Tasting Notes:
Green melon, green pears, gooseberry, green apples. Very dry, light bodied, refreshing, mouthwatering acidity, pleasant lightly bitterish aftertaste.
Gastronomy:
soft cheeses or moderately matured, fish dishes, cold cuts
Vineyards:
500 meters altitude, 5 000 vines per ha, south exposure, medium clayey, rich in calcar, marl sands and alberese. Harvest 7 tons/ha.
Ageing method:
maturation of the wine in tonneau (500 lt oak barrels) for 4 months. Follows aging in bottle, at least 2 months.
Winemaking process:
Vinification: manual harvest, ripe bunches selection. After destemming and soft crushing, cold maceration is carried out for 8 hours in the press: the must is thus enriched by a greater quantity of aromas from the skins of Chardonnay. Follows pressing and clarification of the must. Slow ferrmentation in stainless steel tanks below20°C. Adter 10-15 days wine is racked into tonneau for 20 days malolactic fermentation on fine lees to make it softer and enrich the aromatic profile.
Interesting notes:
only 5000 bottles produced. Residual mass of the grapes in wine is 65%
