|
The name La Cavea refers to the beautiful Roman architecture found in Vicenza, situated around 60kms to the west of Venice and where wine has been produced for centuries. Pinot Bianco 65% of this blend was introduced more recently by Napoleon at the beginning of the 19th century. The vines are planted on south west facing hillsides around Verona, where the cool, night time air allows the grapes to ripen and develop slowly. Like all well made dry white wines, only the healthiest grapes were picked, de stemmed and then underwent a cold maceration for 12 hours, prior to pressing allowing more flavours and weight of fruit character in the final wine. Winemaker Alberto Marchisio over saw the cold fermentation in stainless steel vats, then allowed the wine to sit on its lees for a further four months before bottling it. Straw yellow in colour, with heady, floral and Muscat nuances on the nose, this is dry, fresh and appealing, with a good, ripe finish to it. Food matching suggestion
|
