Lieti Conversari

Lieti Conversari

White

  • Serve at a temperature of 14°C
  • In a large, tulip-shaped, closed glass
  • It is a wine for the whole meal. For special occasions, crowning finale of dinners that do not require a hurry. Ideal with oysters and sushi, great with cheese or very dry sweets. Very good, in fact, for happy conversations, it goes very well with Havana cigars, instead of the usual rum or cognac.
  • Colour

    Color: shows a golden yellow color, very bright, sharply clear, dominates by its visual cleanliness in spectacular fashion, presenting intact in all its forms, even on rotation of the glass. Medium-bodied, medium density of the fruit, the grape is shown with dense and compact glyceride arches.

  • Bouquet

    The nose is a symphony of scents, clean and undamaged: honey, rosehip, cinnamon, nutmeg, black elderberry, are the dominant aromas of this wine. Closes with a tail slightly spicy, marron glacé and tobacco leaf, with an impact of freshness, and with a hint of sweet mineral, which rises to the nose nicely.

  • Flavour

    In the mouth is like a silk cloth, cool, pleasurable that grabs the mouth with sensations of ripe grapes and Tunisian mango. round There is a strong equilibrium (sweet, salty, sour, bitter), so the integrity of the fruit that shows no sensation that is extraneous to the grape either in the mouth or on the nose. Great, great harmony. Wine of important matrix.

  • PRODUCTION AREA

    Morainic hills of Lake Garda; enjoying an ideal exposure and a constant breeze that allows for perfect ripeness.

  • GRAPES
    Intersection Manzoni Bianco
  • CULTIVATION
    Guyot, 4/6 buds sixth plant 2 metres x 1.
  • DENSITY OF PLANTS
    5000 per hectare
  • YIELD q.li
    40
  • YIELD PER PLANT
    0,800 Kg
  • DRY EXTRACT
    very loose and stony.

  • ALITTUDE PROFILE
    250 m. above sea level

  • DRY EXTRACT
    30,0 g / litre

  • ALCOHOL vol.
    13,5

  • PH
    3,50

  • ACIDITY
    volatile: 0,30 g / l volatile total: 6.00 g / ll

  • SULPHUR DIOXIDE
    total: 80 mg / l Free: 35 mg / l

  • PROCESSING
    Ripens late in the plants, fermented in new oak barrels for 1 months and aged in other barrels for 6 months, the remaining in steel. bottle: 6 months to rest.