Riserva Nobile 2016
Wine Making Techniques
This nectar is 100% Bombino Bianco from vineyards located at 80m-100m asl. The grapes are manually harvested at the end of September. First fermentation takes place in 300 liter tonneaux with permanence “sur lie” until January. Then each bottle rests minimum 36 months sheltered from light, drafts and knocks, at a temperature of 13°C. Eventually the degorgement is made by hand at cold temperature with the addition of the liquer d’expedition. The wine refines other two months in bottle before the market release. Salute!
In the glass the wine has a lemon colour. The intensity is pale. The pèrlage is persistent and quite fine. At the nose, the flavor intensity is medium plus, with scents of white flowers, hints of lemon and lime, but also a light flavor of banana and ananas. The long aging on the lees donates perfumes of brioche and biscuit. Notes of wet stone and flint give a quite sharp and pleasant minerality.
In the mouth, the wine is dry with high level of acidity. The intensity is pronounced with aromas of tropical fruit, brioche and a overwhelming note of green bitter almond. The texture is delicate and the flavor lasting is medium plus.
A very elegant Metodo Classico from Puglia. The nectar gives off scents of white flowers, citrus, tropical fruits and a refreshing note of green bitter almond. The 36 months spent on the lees has enriched the aromatic bouquet with hints of brioche and biscuits. I like it…a panacea in these warm afternoons!