VIGNA NOVALI 2010 Verdicchio di Jesi DOCG Moncaro Classic Reserve

16,08 €

VIGNA NOVALI the genetic power of the Verdicchio grape, the reduced yield per hectare and the over-ripening of the best grapes allow you to appreciate Vigna Novali even several years after the harvest.

One of the Marche wines awarded in 2014 by the prestigious Italian Wine Guide

Type: dry but very soft white wine

Denomination: Verdicchio Castelli di Jesi DOCG Riserva Classico

Grape variety: 100% Verdicchio

Contains sulfites

Location: Contrada Novali vineyard in the municipality of Castelplanio
Age: 7-35 years
Soil: very deep with presence of stone and prevalence of sands and clays of the Plio-Pleistocene and Miocene, with a tendency to limestone
Exposure and altitude: South-East, South-West and North-West at 300-350 m.

Vines and cultivation : overturned breeding system and double guyot
Plant density: 1,700-3,500 plants per hectare.
Yield per hectare: 70 q of grapes

Harvest: late harvest of the grapes at the end of the harvest and partly overripe with development of noble rot

Vinification: short cold maceration of the skins and soft pressing with static decanting of the must. Fermentation with selected autochthonous yeasts and subsequent permanence on the lees for 10 months in steel and a small part in Allier barriques. The wine ages for over 18 months in bottle

Tasting notes
At sight: it has a bright straw yellow color with green nuances and golden notes that increase in maturation. Remarkable consistency

On the nose: excellent intensity. Long and complex persistence rich in fruity and slightly honeyed fragrances that anticipate bitter floral hints of Mediterranean scrub, creating an elegant synergy of perfumes
On the palate: dry but very soft. The warm embrace of its alcoholic strength does not suppress its precise freshness and blends harmoniously with the delicate tertiary hints of a masterful refinement in fine barriques and steel

Pairings: its elegant and soft structure and convincing flavor suggest to be given to important dishes from the seafaring, both traditional and modern cuisine. Sublimation takes place with first courses in white fish sauces (risotto and spaghetti with clams) and with vegetable base. It has no rival on blue fish. Excellent is the marriage with low-court white meats up to young sheep, as well as in various truffle processes and on fatty liver
Serving temperature: 12 ° C.

Alcoholic strength: 14,0% vol.

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