Storage

This wine is at its
best after a year in the bottle. It can continue to grow for another three to four years. Lovers of fine wine will be fascinated to discover the qualities of this wine, and will appreciate its strong character, classifying it as a white wine capable of ageing and improving over time.

Serving suggestions

This wine goes particularly well with food. It is suitable for food with clean, strong or slightly bitter flavours, such as
smoked fish and meat, sausages and ham, and strongly-flavoured, fat-rich cheeses.

Serving temperature: 12°-14°C

Colour: intense straw-yellow tending towards golden, with pale green reflections of medium brightness.

Bouquet: starts with touches of vanilla and slight liquorice. Then there are clear aromatic notes with a spicy and lightly balsamic bottom, accompanied by dried toasted almond, exotic fruit and banana.

Taste: dry, with great smoothness and harmony. A full-bodied wine with a good structure. The aromatic sensations noticed by the nose are confirmed by evident spiced notes of liquorice and a hint of juniper. Fruity, full and persistent.

Alcohol: 12,5 – 12,7% vol.
Total acidity: 5,40 – 5,90 gr/l
pH:

3,30 – 3,45

Serving temperature: 12°-14°C
Immediately after a light pressing, the must is put into new oaken casks (barriques).

Fermentation begins slowly and continues at length; during this time the wine is kept in constant contact with its yeast.

Every week for eight months, from the harvest until September of the following year, the wine is agitated in the barriques to keep the yeast in suspension (batonage).
At the end, after a brief period of repose (three weeks), the now-limpid wine is separate and immediately bottled. It is aged in the bottle for a further six months directly at our winery.

The result is a white wine combining its original fruity-aromatic flavours with strong toasted, spicy sensations.
Obtained from the local pink-skinned Rossola and Pignola grapes.

These are picked early, before the general grape harvest, in order to conserve the primary aromas which are linked to the presence of malic acid.
This wine is not classified as D.O.C. only because the white wine-making process used is not covered by the rules of production for DOC and DOCG wines.

It is therefore presented under the denomination “Terrazze Retiche di Sondrio”.
This wine is obtained from the local pink-skinned Rossola and Pignola grapes.

Immediately after a light pressing, the must is put into new casks (barriques) of French oak, where it will begin and end its fermentation.

Fermentation occurs slowly and continues at length; during this time the wine is kept in constant contact with the yeast. Eight months after harvest, the now-limpid wine is bottled and aged for a further 12 months.

The result is a white wine whose original fruity-aromatic character combines with a delicate taste of spices.

This assures good longevity and ability to grow in the bottle.