Grape blend: Chardonnay, Viognier
Aged: 10 months in Tonneaux
Alcohol content: 14.5% vol
Acidity: 4.8 g/l
Residual sugars: 0.8 g/l
The first unfiltered wine created at the Fattoria ages in wood with its yeasts, which also remain in it afterwards, in the bottle. It has unmistakeable body and character, with well-balanced aromas, acidity and softness. In years with long, hot summers, it’s important to harvest white grapes early. The bunches were picked at the end of August, full of sugar and with limited acidity, protected from withering thanks to the vine leaves and a little emergency irrigation. The base wines fermented and aged in oak tonneaux barrels for 10 months; this was followed by blending and only the best, most fragrant lees were selected and left in the wine. The presence of the yeasts preserves the wine from oxidation in a natural way, heightening the aromas and reducing the use of sulphites to a minimum.
Tasting – Colour: golden yellow with coppery highlights as it ages, the wine turns a lead-like shade when the lees in the bottom are disturbed. The nose: aromas of candied fruit, tropical fruit and vanilla, with hints of pastry cream. In the mouth: round, full-bodied and soft, also thanks to the moderate acidity and the presence of yeasts.
Wine and Food Pairing – Full-bodied and intense, it goes with fragrant, flavoursome dishes such as fish “in guazzetto”, Cacciucco or Bouillabaisse. It also appreciates fried vegetables or white meat, as well as dishes from “far away places”, with curry, ginger and turmeric, cuscus with fish, or citrus risotto with prawns.
Awards – 90/100 points for the 2021 vintage at the Decanter World Wine Awards 2023, London – 92/100 points for the 2021 vintage at the AWC International Wine Challenge 2023, Vienna, Austria.