Garganega Del Rèbene

Description

Still white wine, obtained from Garganega grapes grown organically on the Berici Hills.

GRAPES:

Garganega

HARVEST:

Manual at the beginning of September

VINEYARDS:

Vineyards located on the Berici hills

ALCOHOL:

11,59%

Organoleptic Notes

Golden yellow color, with mustard nuances, slightly cloudy as it is not filtered. On the nose it has hints of bread crust with floral touches typical of Garganega: chamomile, quince, lemon balm, complete the bouquet.

On the palate it is characterized by the breadth of the taste that envelops the entire palatal arch, with a “muscularity” that does not limit its elegance.

Pairings

Fish dishes: appetizers, pasta and risotto, blue cheeses. Desserts based on dried fruit.

Vinification

The winemaking process begins with the preparation of the pied de cuvè, a few days before the harvest.

A modest percentage of grapes is collected, destemmed and left in a barrel, usually made of steel, where fermentation begins spontaneously, aided by one or two daily punching downs.

After a few days, the pied de cuvè is in full fermentation. The entire vineyard is then harvested. The grapes are destemmed and fall into the vitrified cement fermentation tanks.

The pied de cuvè is gradually added, which also starts the fermentation of the freshly destemmed grapes. The must remains in contact with the skins for 3 days.

The wine is then racked and pressed. The must continues to ferment until it becomes wine. The wine is then racked and transferred to another tank, where it remains to refine.

It is then bottled in our cellar. The sparkling version of Garganega, VRISCH, is obtained by adding in spring the must obtained from the same grapes, which had been separated from the initial mass.