VISIT US
GRAPES: 100% GLERA
PRODUCTION AREA: VENETO – MUNICIPALITY OF CAORLE
SOIL: alluvial rich in silt and clay, with calcium carbonate concretions, 2.5 m below sea level.
TRAINING: Sylvoz. Plant density 3100 vines/ha; yield/ha 15 tons
VINIFICATION: The harvest of Glera usually takes place in the second decade of September. Following a gentle pressing, fermentation occurs in a steel tank for 12-15 days at controlled temperature (16-18°C).
Bottle refermentation without disgorging: in springtime the wine is racked, added with selected yeasts and immediately bottled. Refermentation occurs until complete consumption of sugars and 2.5 bars of pressure are reached.
MATURATION: bottle ageing for at least 18 months.
ORGANOLEPTIC CHARACTERISTICS: Pale straw yellow color with greenish hues. At uncorking, it presents a slight cloudiness due to the sedimented refermentation yeasts. It shows a fresh and fruity nose with hints of green apple and pear, followed by fragrant notes due to the yeast sediment in the bottle. Fresh, lively, citrusy, dry taste with a golden apple aftertaste. Pleasant softness from the sedimented yeasts, fragrant scent of bread crust.
PAIRINGS: Appetizers, cold starters, and fried foods. Gentle shaking of the bottle is suggested before serving.
Serve at 8°C.
