GRAPES: Pinot Noir.
ALTITUDE: ≈ 400 m.a.s.l.
PLOT: Montecalvo Versiggia.
YIELD PER HECTARE: ≈ 65 q.
TERRAIN: marly, calcareous, silt-clay.
PLANTING DENSITY: ≈ 4.400 vines/ha.
VINE-TRAINING SYSTEM: Guyot.
VINIFICATION: soft pressing with very low yields (65%).
FIRST FERMENTATION: autochthonous yeast (free-run must).
REFERMENTATION IN THE BOTTLE: selected yeast.
REFINEMENT ON YEASTS: > 90 months.
RESIDUAL SUGAR CONTENT: < 1 g/l.
BOTTLE PRODUCED: ≈ 1.500.
BOTTLING: WITHOUT SULPHITES.
Color is shimmering gold.
Foam is intense and dynamic.
Perlage is very fine, continuous, and persistent.
Aroma is intense and refined: notes of dried fruit (almonds, hazelnuts) blend with note of white fruits (apple and pear). The pastry notes create a perfect balance with citrus (orange peel) and spicy (white pepper) scents.
Palate is powerful and creamy with a fresh and dry finish, and a chewable texture. The rich and articulated texture gradually gives away to fresh acidity and marked minerality. The finish is energetic but with a refined balance between salinity and acidity.
WINE – FOOD
On the one hand, the excellent structure and complexity are in tune with meat dishes; on the other, the fine perlage refreshes every taste.
You can start with an aperitif with foie gras or with cold cuts and aged cheeses platter.
You can range, with the first courses, from a risotto with porcini to fresh pasta, even stuffed, or seasoned with tasty sauces (“bigoli” with duck).
You can go, with the second courses, from Italian classics such as lamb “a scottadito” or a roast veal to a succulent American Burger.
The savoury and fine perlage go well together with the sea flavours. Fish, crustaceans, and molluscs tasted raw, baked, grilled or fried are enhanced by our Reverso Magnum.
It brings out fish carpaccio (tuna, swordfish and octopus), baked fish such as sea bass or amberjack and ennobles a simple omelette with salicornia.
The fresh acidity and structure well support a tasty fish soup or a crunchy fried paranza.