TenutaCorteGiacobbeSoave2022

<p>Tenuta Corte Giacobbe Soave 2022</p><p>Straw yellow with greenish reflections. Varied olfactory range: ripe melon and yellow orange, jasmine and chamomile accompanied by a vegetal of rosemary and mountain hay. Pleasant, enveloping and balanced; melon and citrus fruits persist with a fresh and savory finish, accompanied by dried almonds. Marked minerality due to the valley of origin.</p><p>A pleasant wine even between meals as an aperitif, ideal pairing with first courses, white meats, fish and vegetables.</p><p> Recommended serving temperature: 10-12°C</p><p><p> Soave DOC</p><p> Garganega70 Q.li/Ha</p><p> Vineyards surrounding the ancient Corte Giacobbe,</p><p>located in the hilly area of ​​Roncà, on the slopes of the 2 extinct volcanoes Calvarina and Crocetta, east of Soave, Veneto.</p><p>Limestone, rich in basalt and gray and black tuff of Oceanic origin</p><p>Traditional Soavese pergoletta and Guyot with planting density ranging from 4,000 to 5,000 vines per hectare.</p><p>The strictly manual harvest begins between the second and third week of September, and after a short cryo-maceration (24 hours at 5°C), fermentation begins in steel at a controlled temperature of 16°C.</p><p>At least three months in stainless steel containers, batonage of the noble lees once a week and rest for at least 45 days in the bottle. Straw yellow with greenish reflections.</p><p>Varied olfactory range: ripe melon and yellow orange, jasmine and chamomile accompanied by a vegetal of rosemary and mountain hay.</p><p>Pleasant, enveloping and balanced; melon and citrus fruits persist with a fresh and savory finish, accompanied by dried almonds.</p><p> Marked minerality due to the valley of origin.</p><p>Also pleasant between meals as an aperitif, ideal pairing with first courses, white meats, fish and vegetables. 12.5% ​​vol.</p><p> 10-12°C</p><p>NAME VARIETY YIELD PRODUCTION AREA TYPE OF SOIL TRAINING SYSTEM HARVEST AND VINIFICATION TIME AGING ORGANOLEPTIC NOTES COMBINATIONS GASTRONOMICIALCOHOLIC CONTENTSSERVING TEMPERATURE</p></p>