Cantine Collalto - Manzoni Bianco Colli Trevigiani IGP 2013 - 0,75l
Unique grape variety from Valdobbiadene.
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|Colour/Appearence:||Pale straw, with pale green highlights|
|Smell/bouquet:||Characteristically aromatic, stylish and delicate, with subtle mineral notes|
|Palate/taste:||Well structured, with excellent balance and a long-lingering finish|
The Manzoni bianco grape variety is the fruit of long-term, dedicated research by Prof. Luigi Manzoni of the School of Oenology in Conegliano. By crossing the white riesling and pinot bianco varieties, he provided this area with its own genuine native variety, a grape capable of yielding noble wines. Collalto has always believed strongly in the qualities of Manzoni bianco and carefully fashions it into a firmly-structured wine with generous draughts of tropical fruit that enriches any meal.
Grapes: 100% Incrocio Manzoni 6.0.13 (a cross of Rhine Riesling and Pinot bianco grapes)
Serving temperature: 10°C
Acidity: 6 g/l
GROWING AREA PROFILE
Location: Hills on the left bank of the river Piave
Elevation: 130 metres
Soil type: Predominantly clay
Vineyard density: 3,000 vines/hectare
VINIFICATION AND AGEING
Vineyard yield: 100 q/ha
Harvest period: September 1-10
Pressing: De-stemming and gentle pressing
Fermentation containers: Temperature-controlled stainless steel
Fermentation period: 8 days
Maturation containers: Temperature-controlled stainless steel
Maturation period: 6 months on the fine lees
Bottle ageing: 3 months
Appearance: Pale straw, with pale green highlights
Bouquet: Characteristically aromatic, stylish and delicate, with subtle mineral notes
Palate: Well structured, with excellent balance and a long-lingering finish
Its full body makes it a terrific partner to soups, vegetable (particularly asparagus) risottos, molluscs and seafood in general,
as well as herb omelettes, cheeses and prosciutto crudo. It is delicious with grilled fish, with any kind of light meat, and with dishes baked in paper. Medium-term cellaring will further enrich this wine, deepening its fruit and mineral character, and giving it
increased roundedness.rotondità al palato.
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