This Trebbiano grape,
from old vineyards, in contact with the skins for 24 days, then on the lees for
a further 220, yeasts and no temperature control, has revealed in all its
glory. That maceration that does not interfere and does not make the same
almost all varieties grapes.
A limpid gold in the
glass, communicates an hay nose, saffron and honey, citrus and dried apricot,
with a mineral projection that, gradually, assumes explosive personality.
The taste is very dry and
sour strong tension, with a clear and dynamic compliance with the olfactory
language. Vertical sips, enticing and reassuring, cleaned up the last drop, a
certain persistence, slightly tannic, with savory ferrous and dehydrated fruits
implications.
Just one warning: a too
low temperature could penalize it, so, treat it almost with the care you will riserved
to a red.
Wonderful with pasta and
beans.
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