A full bodied white. Golden color with aromas of ripe fruit, biscuit and vanilla. After spontaneous fermentation the wine spends 6 months on lees, before bottle aging for at least 3 years. The high acidity is well balanced with pronounced fruit and mineral characteristics. This wine calls for spicy foods, oily fish or a cheese plate.
Domain: Contrà Soarda
Type of wine: Berganze Vespaiolo Superior DOC
Plants follow the hill slope, east-west, 220x100 between rows, in number of nearly 4500 grapevines per Ha. Yeld is nearly 1,5 kg per plant.
The soil is volcanic, very rich in minerals and salts, permeable, where vine roots can penetrate downward and find balanced moisture exchange.
Grapes are hand picked, when concentration of sugars and acidity reached the established levels. They are put accurately in small crates and grapes are removed from the vines in the same day (de- stemming).
Following a vertical vinification process, whole grapes are directly pressed, and grape juice is decanted in stainless steel containers. Fermentation is achieved through temperature control (around 15°c) and daily shuffling on thin lees. Fermentation lasts more than 60 days.
This wine is refined for one year in stainless steel containers and then for two years in bottles.
Ageing projection goes from 3 to 10 years.
Foodpairing: ethnic and white meat, fat fish, white cheeses