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Campodarchi Oro - 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 and Maturation: soft squeezing whole cluster. Static decanting of cold musts. This wine is fully fermented on the lees (lees) in French oak barriques first step 12-18 months, with continuous re-suspension of the lees (batonnage). This technique has the aim to confer more perfumes and intensity of flavor to the final wine.
Refinement: at least 12 months in bottle
Alcohol: 14% – 14,50%
Service temperature: 14°CTASTING NOTES
Seeing bright color, intense straw yellow with golden highlights, good intensity to the nose, a rich bouquet, with notes of ripe fruit and dried and candied fruit nuances, dehydrated flowers, sweet spices like white pepper, chocolate, chestnut honey, beeswax shades, butter, gooseberry in alcohol, note minerali. In the mouth soft input, wraparound, supported by a good freshness that makes balanced, intense and persistent, final explosion of sensations, the retro-nasal perception remind us of the feelings that we had the smell, savory finish.The Sommelier recommends (by Raffaele Papi)
On preparations such as pasta dishes, succulent, slightly greasy, aromatic, spicy, tasty, sweet and oily. Seconds white meat grilled or baked. PAI lunga
first: Tagliatelle with white truffle
Seconds: Rib lamb chops in, baked turbot, roast rabbit, Guinea fowl with truffle.

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