Lis Neris was born and grew, year after year, through the work and care of several generations. The winery was born and grew in San Lorenzo where the southern slopes of the Collio intertwine with the glacial plateaus of the Isonzo Valley. In the 1980s they began to consolidate a new production mentality with the goal of achieving superior quality, aiming to improve more and more the wines they produce and creating the conditions for this to happen. Work in the vineyards is carried out with full respect for nature, to leave it intact for future generations. They choose to abandon chemical weed killers, reduce phytosanitary treatments and keep the soils grassed. In the beginning there was the sea then the alpine glaciations carved out the Soča valley and the melt waters drew its current profile. This is how the land on which the vineyards of Az. Agricola Lis Neris grow was formed, a small plateau of deep gravels. More than 70 hectares of vines planted between the Slovenian border to the north and the right bank of the Soča River to the south; the surface pebbles, locally called claps, ensure drainage and, with the heat they capture, promote rich, full ripening of the grapes. Finally there is the Bora, from the northeast come prevailing winds capable of creating temperature excursions that favor aromatic concentration of the grapes and balancing of the acids. Perfect terroir for creating powerful, elegant, complex and unique wines. Great credit for these wonderful results goes to Alvaro Pecorari, owner and soul of this fascinating Isonzo winery.
Description
The vineyards of Sauvignon "Picol" of Lis Neris grow on soils mainly composed of the traditional "claps", surface pebbles that retain solar heat and transmit it to the roots, contributing to a complete ripening of the grapes. The large temperature range between day and night ensures excellent expressive power of the white wines: the bora coming from the north is the creator of all this, guaranteeing wines of grandfe elegance.
Organoleptic characteristics:
Brilliant straw yellow color. The highly typical nose is a fusion of fruity and floral currents, running from nose to mouth, finding in the very fine saline finish the best means to enhance complexity and depth. Notes of tomato leaf, celery, cedar, mint, elderflower on a mineral finish.
Fermentation in steel tanks, combined stainless steel/wood maturation on fine deposit for 11 months with frequent bâtonnage. Bottling and bottle aging for a minimum of 12 months.
Acknowledgements
2019 Veronelli 92/100
2019 AIS Vitae
2019 Bibenda
2019 AIS Vitae
2019 Red Prawn
2019 James Suckling 90/100