| ≥1 piece |
Detailed introduction to wine:
CUS CUS
Bianco di Custoza Doc
The Grapes: 40% garganega, 30% trebbiano toscano, 10% cortese, 10% tocai, 5% chardonnay, 5% Riesling.
The vineyard: parcels cultivated on the renowned and gentle hills which surround the small and historic locality of Custoza, heart of the DOC zone, facing south west, at an altitude of about 100 metres. The vineyards are trained by the pergola veronese semplice and cortina pendente systems, on morainic-glacial soil, with clay and limestone mixed with gravel which benefit from the climate of the lake, with its mild winters and moderate summers.
The vinification: the vintage is carried out by hand at the end of September with the fruit at just the right stage of ripeness.
The cellars experts set out to enhance the considerable organoleptic patrimony of the various types of grapes from which this wine is created. After the pressing, 50% of the grapes undergoes a cold maceration on the skins in the press for about 12 hours. After a natural clarification the must ferments in steel tanks at a controlled temperature (14-18° C) with selected yeasts. Part of the wine is subjected to a malolactic fermentation. The wine stays in contact with its lees for several months in order to improve its aromas. Its evolution, up until the moment of bottling, is lovingly followed by the cellars experts (oenologists and cellarmen), with analyses and tastings.
The wine: bright, pale yellow colour, very strong bouquet, delicately aromatic, with a floral bias (cherry and peach blossom) and tropical fruit notes; fresh flavour, soft and delicately lively, agreeable, savoury, well-balanced with a gentle and pleasing aftertaste of ripe fruit and bittersweet Almonds which lingers for a long time in the mouth.
Analytical details: 12% alcohol; 5,2g/l total acidity; 3.30 pH; 4.5g/l residual sugar; 20.5g/l dry extract.
Optimum keeping: 1-2 years in bottles stored horizontally in cool, dark conditions.
Food matches: hors doeuvres, delicate first courses, fish, paella, coucous. Excellent as an aperitif.
Serving temperature: 12-14°C.