Description
History
The Cieck farm is located in the Canavese area, a wine-growing area at the foot of the Alps, one of the oldest wine-growing areas in Piedmont. The soils, mainly hilly and sandy-pebbly in nature, are of morainic origin. The climate is characterized by harsh winters and hot summers, with significant temperature changes between night and day. The vineyards extend for about 13 hectares and are mainly cultivated with the native Erbaluce and Nebbiolo vines, with the adoption of specific forms of cultivation such as the Pergola Canavesana.
Grapes used
Erbaluce di Caluso 100%
Production method
Fermented in small oak barrels and resting on the noble lees for a period of about nine months. After the assembly with the Erbaluce vinified in steel tanks, the process of refermentation in the bottle begins. The stay on the lees is at least 48 months.
Alcohol content
12.5%
Tasting notes
Straw yellow color with golden reflections. Fine and persistent perlage. On the nose notes of golden apple and vanilla, pineapple and wild flowers. In the mouth it is fresh, harmonious, with a good structure, long and persistent in the sensations of bread crust and yeast.
Possible combinations
It goes well with fish, fresh cheeses, white meats. Great for aperitifs.
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