Features
Name:
Soave DOC Colli Scalingeri 2020
Terrain:
volcanic soil
Winery
L'Azienda Agricola Sandro de Bruno, was founded 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 lies in the Soave and Lessini Mountains, between the towns of Montecchia di Crosara and Terrossa di Roncà, volcanic lands that are particularly suited. In the vineyard, the principles of Integrated and Sustainable Agriculture are applied in all the processes that make the wine, from the vineyard to the winery.
This involves the use of ecologically sustainable agricultural techniques compatible with the protection of the natural environment to preserve the environmental resource. Interventions are therefore reduced to the bare minimum, aimed only at necessity and aimed at finding a natural and stable balance without interfering with nature. Fertilizations are only organic and certified, without any chemical synthesis products, as is also the removal of weeds in the vineyard, which is done without the use of synthetic herbicides. The wines come from volcanic soils, where the grapes, thanks also to'excellent exposure, develop great character and mineral aromas.
Description
Soave DOC is made 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 savory notes, which alternate with fruity-agrumatic and herbal hints. It is a wine with a fresh and enveloping drinkability.
Organoleptic characteristics:
Bright straw yellow color with greenish highlights, good texture. The nose amazes 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, faint notes of delicate honey and Mediterranean scrub. Dry and elegantly enveloping sip, in perfect balance between the decisive
sapidity and inviting citrus freshness.
Storage time:
5-7 years old
Vinification
Destemming, cold pellicular maceration in a closed press for at least 12 to 18 hours and soft pressing in nitrogen saturation at low temperature. Before
fermentation, the must is decanted. Fermentation proceeds in stainless steel, at its end the noble lees are preserved by performing weekly bâtonnage and stored for 5/6 months.
Acknowledgements
