Grown on a hilly slope of calcareous marl, the Inzolia grapes for this wine are hand-picked, gently pressed, vinified and fermented in stainless steel, and aged in bottle for two months before release. This elegant, delicately aromatic white wine offers notes of white-flesh stone fruits, citrus zest, and spice; its dry finish brings a touch of salinity and bitter almond to the experience.
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Nero Cappuccio and Inzolia
WINE MAKING METHOD
The bunches of Inzolia grapes have the stalks removed and the intact Nero Cappuccio grapes are subjected to a very gentle pressing, in a horizontal pneumatic press. The grape juice is fermented in stainless steel, thermo-statically controlled wine vats.
The wine is bottled by the following spring and placed in the winery at a controlled temperature for at least two months before being sold.
light straw-yellow with copper undertones
Elegant and fruity, overlaid onto notes of citrus fruits, such as oranges, lemons and grapefruit. Delicate and original scents.
Dry, harmonious and slightly petillant with a light acidity in the background
12% by volume
BEST SAVOURED WITH
Hors d’oevres, light first dishes, fish and white meats
best served at around 8-10° C.
no more than two years in suitable locations where the temperature does not exceed 12° C.