Svelato d'Artista rifermentato in bottiglia 2021 - Abbazia di Follina Mike Dalto

GRAPE VARIETY and HARVEST Obtained mainly by vinifying high hill Glera grapes from vineyards planted on rock. Grapes totally harvested by hand in small boxes in the second ten days of September. WINEMAKING Soft pressing and static decantation of the must. Strictly bottling manual with natural refermentation in the bottle. The Col Fondo method, a Method Classic without disgorgement. Unfiltered, unclarified, very low content of sulphites. ORGANOLEPTIC CHARACTERISTICS It appears in the glass with its straw yellow color, veiled or not depending on the type with which it is served. Its fruity and vegetal notes characterize it, combined with shades of bread crust. The finish is dry and reminiscent of almonds. COMBINATIONS Perfect from the aperitif to the entire meal. Tradition dictates that it should be served accompanying it with fresh bread, salami or soppressa. To try with dishes of sea, with cheeses and white meats. Its freshness and very low residue sugary make it very flexible in combinations. It is the companion wine par excellence given its ease of drinking and low alcohol content. SERVICE Serve it very cool at 7-8 degrees. The yeasts at the bottom can be mixed by stirring turning the bottle upside down, thus serving a (un)veiled wine, precisely. Other method, to be used even in the presence of any hints of reduction, consists using a jug and pour it slowly in order to aerate it and separate it thus the wine is clear from the yeasts present in the bottom. To you the choice. CURIOSITY' Wine also suitable for Vegans and those intolerant to lactose. Natural wine with reduced sulphites to a minimum and total absence of clarification and filtration. ALCOHOL: 10.5% Vol. RESIDUAL SUGAR: present only in traces (almost zero) STORAGE: if stored in a cool, dry place, away from light and sources of heat, can give pleasant surprises even after several years.