Features
Name:
Soave DOC 2023 Sandro De Bruno
Terrain:
volcanic soil
Cellar
L'Azienda Agricola Sandro de Bruno, was established in 2002 by Sandro Tasoniero and his wife Marina Ferraretto, with the aim of producing wines that best represent the vocation of the territory in which they are born. The wine-growing area is located in the Soave and Lessini Mountains, between the municipalities of Montecchia di Crosara and Terrossa di Roncà, volcanic and particularly suited lands. In the vineyard, the principles of Integrated and Sustainable Agriculture are applied in all the processes that produce the wine, from the vineyard to the cellar.
This involves the use of ecologically sustainable and environmentally friendly farming techniques to preserve the natural environment. Interventions are therefore reduced to a minimum, aimed only at necessity and aimed at achieving a natural and stable balance without interfering with nature. Fertilisation is only organic and certified, without any chemical synthesis products, as is the removal of weeds in the vineyard, which is carried out without the use of synthetic herbicides. The wines originate from volcanic soils, where the grapes, thanks also to the excellent exposure, develop great character and mineral aromas.
Description
Soave DOC is produced from Gaganega 100% grapes, grown on the volcanic hills between Roncà and Montecchia di Crosara in the province of Verona. Thanks to the volcanic soils that host the vineyards, the grape conveys very pleasant mineral and savoury notes, alternating with fruity-agrumatic and herbal hints. It is a wine with a fresh and enveloping drinkability.
Organoleptic characteristics:
Bright straw yellow colour with greenish highlights, good consistency. The nose impresses with its intensity and clear-cut aromas, which are expressed on fruity notes of almond, yellow peach and lime, accompanied by floral hints of lime, acacia and narcissus. Distinctly mineral sensations alternate with hints of
sage and thyme, light notes of delicate honey and Mediterranean scrub. Dry and elegantly enveloping on the palate, in perfect balance between the decisive
sapidity and inviting citrus freshness.
Storage time:
5-7 years
Vinification
Before fermentation, the must is decanted. Fermentation proceeds in stainless steel, at the end of which the noble lees are preserved by performing weekly bâtonnage and stored for 5/6 months.
Acknowledgements
