Description
Soave 2018 Tenuta di Corte Giacobbe
Garganega 100%
Pale straw yellow.
The nose has aromas of freshly picked fruit, with peach, golden apple and apricot. Follow the gentle meadow flowers and the inviting scent. Citrus fruits are represented by lemon and lime. Also some notes of Mediterranean scrub in conclusion. Overall the bouquet is clean and precise, with small notes of verticality that will then be better perceived on the palate.
In the mouth it is characterized by an excellent minerality and similar freshness. The creaminess expressed by the combination of softness is good. The volcanic soil brings with it the traces that come from the soil to the wine. Good persistence. From the palate aromas of citrus fruit and fresh fruit reach the nasal receptors.
Excellent Venetian white wine, it goes well with raw vegetables, carpaccio and fish tartar. Also excellent with first courses of delicate stuffed pasta. Very effective also as an aperitif, with canapés and pickled olives.
Soave 2018 Tenuta di Corte Giacobbe
The grapes come from the vineyards that surround the ancient Corte Giacobbe, in the municipality of Roncà.
Vineyards are located on the slopes of the extinct volcanoes, Calvarina and Crocetta, east of Soave. The best area par excellence, because thanks to the minerals extracted from volcanoes over time wines have truly unique peculiarities.
The type of farming is divided between the traditional Pergoletta Soavese and the espalier with Guyot pruning.
Plant density: it is varies from 4,000 to 5,000 plants per hectare.
Harvest: it is carried out manually, and in normal conditions it takes place between the second and third week of September.
The grapes arrived in the cellar undergo a cold skin maceration for a whole day at 5 ° C.
After that time, the alcoholic fermentation begins in stainless steel containers, at a controlled temperature of 16 ° C.
It refines for a minimum period of at least three months in the same fermentation containers. They conduct mass agitation (Batonage), once a week, to keep the yeast residues in suspension.
After bottling, it remains in the cellars for at least a further month and a half.
