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Campodarchi Silver - Bianchello Metauro Doc Superiore

Production area: Fratterosa Pesaro e Urbino - MARCHE
Grapevine: Bianchello Metauro, ancient clone of Trebbiano
Vineyard: Campodarchi vineyard
Surface: 2,5 he has
Planting: 300 x 0.80
Altitude: 400 mt slm
Vines per hectare: 4.000
Exposure: South / southwest
Training System: the plant in espalier with Guyot pruning or headband
plant Age: in media 45 years
harvest period: early October
Type of collection: The vineyard Campodarchi, who on average 45 years, It is the oldest company and is able to offer the best production of Bianchello. This wine is made only from the best grapes that have reached the correct degree of ripeness, In fact, the harvest was carried out belatedly, In october, when the grapes are ripe. The grapes are carefully selected and hand-picked strictly, in small boxes.
soil: clay-limestone
Yield per hectare: 7 your.
winemaking: soft squeezing whole cluster. Static decanting of cold musts. Fermentation at controlled temperature in steel
maturation: a small part of the product is vinified in French oak barrels, first pass, on fine lees (lees) per 12/18 months, technique used in order to impart more perfumes and intensity of flavor to the wine
Refinement: at least 12 months in the bottle before being put on the market
Alcohol: 14% – 14,50%
Service temperature: 12°C – 14°CTASTING NOTES
At the sight straw color. Intense and complex nose, yellow fruit notes and exotic, mela, plum, grapefruit; floral broom, mimosa; slightly spicy, touch of vanilla. In well-balanced mouth between hard and soft components, between freshness and flavor, and softness and warmth.The Sommelier recommends (by Raffaele Papi)
On preparations, as appetizers and first courses, with fatness, sweet trend, slightly spicy, succulent, slightly greasy. Seconds white meat. PAI medio lunga
appetizers: Casciotta d'Urbino Dop to the plate, semi-mature cheeses
first: Paccheri mushrooms and sausage
Seconds: Grilled chicken breast

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