You disturb me, Turbiana. Evolved, solid, child 100% of Trebbiano di Lugana, it is a wine which provokes overindulgence, maintaining, however, wisdom and balance in both the pleasures of meat, white or in a sauce, and in those of fish: raw appetizers, shellfish from the sand or rocks. It is a wine in charge of itself.
It wears naturally gold, yellow shot silk. It is somewhat restive, and this honors it, to reveal its passage in wood. But it betrays the structure and the vanilla note with brings back to mind the aromas of ripe fruit, the honey from black locust flowers, dives in the hay and flowery memories so far away, alas, as to have become exotic. In the mouth, the minerality is not immediate, but it opens slowly, becoming secure. It remains waiting to tell of its terrain.
Geographic location: the communities of Pozzolengo, area south of Lake Garda
Exposure: south, southeast
Average altitude of the terrain: from 60 to 80 meters above sea level
Type of terrain: cretaceous-clay
Growing system: simple or double Guyot but short, 3,500-4,000 plants per acre
Harvest: the harvest is done around the first ten days of October with particularly ripe grapes. First a selection of the grapes is done, with the elimination of the less suitable grapes, then begins the real, proper harvest in small crates.
Winemaking: Destemming and maceration of the grapes for 48 hours at 8°C. Soft pressing of the grapes, with extraction of the flower must, static cleaning and vacuum filtration of the pressing. The alcoholic fermentation is done by selected yeasts at controlled temperature of 16°C, first taking place in stainless steel vats and after decanted into small oak barrels of 225 liters (barrique) where it completes alcoholic fermentation and stay 9 months
How to serve it: serve at 12-14°C
Cookery: white meats, cheeses, seafood. Great with eel