The Nebbiolo grapes, picked by hand in crates, are vinified in white with a soft pressing and an immediate separation of the skins to avoid the transfer of colour to the must. Once fermentation is completed, the wine is racked and left on fine lees for some months to increase the aromatic complexity while softening the taste and giving succulence on the palate.
Straw yellow in colour with light gold highlights; a delicate but distinct aroma with fragrant notes of green apple, lemon, toasted bread, honey and white fleshy fruit; dry and fresh on the palate, with a pleasant flavoursome mineral finish.
|Style||Dry, White, Light Bodied, Fruity, Fresh, Crisp|
The wild North Pacific Sockeye Salmon was gently being prepared in butter on the hob before the addition of dry white wine. The buttered mushrooms and tomatoes were awaiting the salmon's arrival with steamed leeks. This called for something special, and on Euan's advice, I had already chilled this Italian white wine made from the same grape as the famed Barolo. As one would expect, this grape crafted without skins in this way produces a perfect light refined accompaniment for fish and seafood- complimenting rather than competing for flavour.
For those favouring a more coarse wine, beware, this is not an uncouth oak'd new world chardonnay- far from it. This is one to relax to and let it gently lift you up.
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