Dolce della Tradizione

Dolce della Tradizione

Natural sweet wine, spontaneous refermentation in the bottle.

  • Grape variety: 100% garganega

  • Bottle size: 0,75lt

★★★★★
29,00

Saving
Number of Bottles (even if assorted)
3%
From 12 to 17 bottles, even if assorted
5%
From 18 to 23 bottles, even if assorted
7%
From 24 to 29 bottles, even if assorted
10%
From 30 onwards bottles, even if assorted

Description

Interpretazione vivace di vino dolce, proveniente dalle uve vendemmiate tra fine agosto ed inizio settembre e poste ad appassire per circa 6 mesi all’interno di un’antica torre del 1700 ben arieggiata con il sistema vicentino del “picaio”. Dopo l’imbottigliamento intraprende una breve rifermentazione che lo rende mosso, frizzante o spumante a seconda dell’annata. Dolce della Tradizione unisce il suo intenso colore dorato e i ricchi aromi di miele, frutta candita, pesca matura, fiori essiccati, erbe aromatiche e mandorla tostata con un boccato intenso, equilibrato e piacevole, reso dinamico e allegro dalla bollicina presente in bottiglia. Si presta ad abbinamenti che spaziano da formaggi a medio-lunga stagionatura a dolci, biscotteria secca e creme.

FIRST VINTAGE

2001

SOIL

Plane volcanic soils of alluvial origin

AVERAGE VINEYARD AGE

About 60 years (first planted in 1935 most recent additions in 1985)

VINEYARD SIZE

5,5 Ha

YELD

60/90 q.li/Ha

BOTTLES PRODUCED THIS VINTAGE

About 2000

Harvest

The grapes are harvested by hand in wooden crates at the beginning of September.


Vinification

After the drying period, the whole grape bunches are loaded in the press, and then pressed for 8 hours with a constant pressure of maximum 2 bar. The resulting grape must (yield of about 30% of the original weight), is fermented with native yeasts in concrete tanks. Following the first fermentation (which usually stops naturally it reaches 12% alcohol), the wine is bottled unfiltered, and begins its second fermentation that will make it either lively, semi-sparkling, or sparkling, with the right residual sugar.


Ageing

The grapes are hung to the ceiling beams of the well-ventilated drying rooms in an ancient 1700s tower, using the Venetian method called picaio. The grapes are then left to dry for about 6 months.

CAP

Recyclable metal crown cap.


LIGHT EMILIANA BOTTLE

Emiliana bottle for fizzy wines; currently the lightest bottle available on the market for this type of wines.


LABEL

80% recycled-paper label.

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