Cassetta "Genius Loci" 3 BT: Sansonina Lugana DOC 2019 - Rosso Sansonina - Lugana Fermentazione spontanea - Zenato
3-bottle wooden box containing: wine
- Sansonina Lugana DOC _x0001_
- Sansonina Red _x0001_
- Lugana Spontaneous fermentation
Love for the territory and attention to the environment are reflected both in wines with great personality and in boxes created with entirely recycled wood
LUGANA DENOMINATION OF CONTROLLED ORIGIN Characteristics : Color : intense yellow with golden reflections Aroma : floral with sensations of exotic fruit Taste : good structure, interesting sapidity and minerality Grapes : 100% Trebbiano di Lugana Geographical location: Peschiera del Garda, locality Sansonina Training system : Simple Guyot Yield per hectare : 80 quintals Conduct of the harvest : manual harvesting Vinification : after manual harvesting of the grapes and qualitative selection, fermentation and aging take place in steel. Food matches : ideal with appetizers, first courses, legume soups, white meat and fish typical of our lake (boiled, steamed and grilled) as well as sea fish and medium-aged cheeses.
RED SANSONINA IGT
Characteristics : Color : intense ruby red, very deep Bouquet : rich and compact, ample, complex, warm and fruity there are notes of ripe red fruit, plum jam, cherry, blueberry, cocoa, toasted, with very slight balsamic nuance and an almost imperceptible touch of herbaceous Taste : full, warm, full-bodied and very elegant at the same time, round, soft, caressing, with extraordinary aromatic persistence.
SANSONINA VIGNA DEL MORARO VERDE
Characteristics : Color : straw yellow with golden reflections Bouquet : reminiscent of the land from which it originates, memories of almond, exotic fruit and notes of honey Taste : deep balanced and dry, with marked minerality Grapes : 100% Trebbiano di Lugana Geographical location: Peschiera del Garda, Sansonina locality Training system : Simple Guyot Yield per hectare : 80 quintals. Conduct of the harvest : manual harvest. Vinification : Fermentation by indigenous yeasts naturally present on the grapes. Destemming with soft pressing, natural clarification of the must and fermentation in small steel tanks for 20 days. Food matches : Lake fish, whitefish, pike in sauce, tartare and white meats.