The grapes were hand picked and de-stemmed between August 30th and September 19th 2019. The 20 days difference in the maturation times of the vineyards is remarkable and it’s due to the vines’ age, exposure and altitude.
Vinification | Aging
The must was then left on the skins for about 18/20 hours at a temperature of 10°-12° C in tanks especially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentation, in order to avoid using high levels of antioxidants. Subsequently, 10% of the must fermented and aged on the lees for 6 months in 20-27 hl barrels and the remaining part in stainless steel vats.
The wine was then blended and bottled during full moons between March and July 2020.
The different exposures of the vineyards, facing North, South or South-east, confer a broad olfactory spectrum. The latter ranges from evident notes of tropical fruit (mango, papaya, passion fruit), due to the South-orientation and therefore to the long afternoon sunrays, to the more delicate classic vegetal notes of cold climates’ Sauvignon (tomato leaf, elderberry, gooseberry, pepper). In fact the grapes of “Ronco del Cerò” come from vineyards which are exposed also to the South. This implies more fruity and warm notes than the much more vegetable olfactory panorama of “Ronco delle Mele”. Yellow peach, grapefruit and a brackish vein are also present.
Taste of lively freshness, dry and savory but also soft and velvety. Consistent with the olfactory notes in the fruity reminiscence, balanced, with long mineral persistence.
To be paired with
Appetizers, in particular ham, delicate vegetable creams and soups, asparagus, fish sauces with tomato sauce. Ideal with sushi and fish carpaccio, also in exotic version, served with tropical fruit.