TERROIR TREASURES
Edition : July 2024
2022 GRIGNOLINO d’ASTI
Francesco Rinaldi
Piemonte
APPELLATION
DOC Grignolino d’Asti
GRAPES
100% Grignolino
VINIFICATION
Fermentation in steel at controlled temperature for about 8 days and refinement in steel continues for a few months before bottling in spring.
WINE PROFILE AND PAIRING
The nose profile reveals a delicate, floral scent with bright fruit and a hint of cinnamon. The taste profile is fresh and subtle on the palate, featuring fresh fruit and a hint of rose petals. This wine pairs well with fried foods like fritto misto, vegetable fritters, tempura, and anchovy dishes. It also complements meats such as cured meats, cold cuts, salami, grilled meats, and rabbit with peppers. For fish, it pairs nicely with dishes like scallops with mushrooms and crab and fennel pasta.
2018 TEROLDEGO
Zeni
Alto Adige
APPELLATION
DOC Lealbere
GRAPES
100% Teroldego
VINIFICATION
The grapes, picked by hand, reach the winery where they are crushed and pumped into vats for fermentation with skin contact. After about ten days, it is removed from the vats and, kept warm, malolactic fermentation takes place to ensure natural deacidification. It stands for about six months in steel tanks to maintain the fragrance of the aromas of blackberry and raspberry which are typical of the Teroldego.
WINE PROFILE AND PAIRING
The color is a lively, bright ruby red. The aroma is intense and fruity, with notes of raspberries and blackberries. The flavor is dry, full-flavored, and full-bodied, with a well-structured profile. Gastronomic pairings include cheese soufflés and intermediate dishes; it is also excellent with roasted red meats, game and hard mature cheeses.
2020 RIBOLLA GIALLA
Canus
Friuli Venezia Giulia
APPELLATION
DOC Colli Orientali
GRAPES
100% Ribolla Gialla
VINIFICATION
Grape crushing and destemming. Gentle pressing. Fermentation at a controlled temperature of 18/20°C in stainless steel. After 9/12 months, it is bottled where it remains for several months before commercialization.
WINE PROFILE AND PAIRING
The color tends towards straw yellow with sunny reflections. On the nose, it offers a basket of freshly picked oranges and bergamot, surrounded by orange blossom. On the palate, it has a balanced acidity, a strong characteristic of this variety, good salinity, and an impeccable backbone that provides balance and the ability to age gracefully over the years. Ribolla Gialla pairs well with seawater fish like sea bream, sea bass, umbrine, John Dory, and turbot, enhancing their delicate flavors without overpowering them. It also complements meaty crustaceans such as red king prawns, prawns, tiger prawns and lobster, avoiding the metallic sensation some wines can cause.
For starters, mushrooms like porcini or Caesar’s mushrooms dressed with extra virgin olive oil match well with Ribolla Gialla, which offers moderate body, lively acidity and good length.
