Cortese Barrel Aged · Monferrato
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▸ Acacia. Vanilla. Quince.
▸ UNESCO hills. 75-year vines.
▸ Stone vs Cream
Hand-harvested Cortese spends six months in small acacia and oak barrels, layering vanilla and acacia blossom over ripe quince. Fruit comes from chalk-limestone slopes near the Tanaro River, a UNESCO buffer zone that keeps night temperatures low and acidity bright.
Koen and Anna De Backer, Belgian architects turned vintners, farm 75-year Cortese vines on chalk and loam inside a UNESCO vineyard landscape. The wine sees a short skin fermentation before six months in small acacia and oak barriques. Result: honeyed apple richness held in place by brisk acidity.
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Cortese Barrel Aged · Monferrato
▸ Acacia. Vanilla. Quince.
▸ UNESCO hills. 75-year vines.
▸ Stone vs Cream
Hand-harvested Cortese spends six months in small acacia and oak barrels, layering vanilla and acacia blossom over ripe quince. Fruit comes from chalk-limestone slopes near the Tanaro River, a UNESCO buffer zone that keeps night temperatures low and acidity bright.
Koen and Anna De Backer, Belgian architects turned vintners, farm 75-year Cortese vines on chalk and loam inside a UNESCO vineyard landscape. The wine sees a short skin fermentation before six months in small acacia and oak barriques. Result: honeyed apple richness held in place by brisk acidity.