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Menhir | WHITE WINES PDF Print E-mail



Pass-O Fiano Minutolo

2 Glasses from the Gambero Rosso Wines of Italy Guide 2011
Grape: 100% Fiano Minutolo
Alcohol: 14° Serving temperature: 14°-15°
Age of vineyard: 5 years old
Notes of wine-making: withering on the vine, hand picked in the early hours of dawn, soft pressing and fermentation at controlled temperature (12 °) for 60 days; 4 months aging "sur lies".
Colour: Pale straw yellow with golden highlights.
Bouquet: tropical fruits, peach.
Taste: fresh, fruity, soft and wrapping.
Pairings: blue cheese, stewed fish, figs and almond tart, marzipan.





Verdeca IGT Puglia

Grape: 100% Verdeca IGT Apulia
Alcohol: 13° Serving temperature: 8°-10°
Age of vineyard: 35 years old
Notes of wine-making: thermal pre-fermentative maceration, thermo-controlled fermentation, refining in steel
Soil type: 300 metres above sea level, calcareous, not very deep
Colour: straw-yellow with greenish glow
Bouquet: typical rocky white flowers smell and scent of candied citrus fruit
Taste: savoury, dry and enveloping
Pairings: vegetables pie; scallop au gratin with cardoncelli mushrooms; mussel sauté; linguine with sea urchins; cous-cous; lasagne with tomatoes and eggplants





9 Menti IGT Salento

Grape: 50% Verdeca-50% Chardonnay IGT Apulia
Alcohol: 12° Serving temperature: 8°-10°
Age of vineyard: 20 years old
Notes of wine-making: cryomaceration, thermo-controlled fermentation, refining in steel   Soil type: middle deep red soil of good structure, sand bed on layers of calcareous rock (for Chardonnay) little deep, calcareous siliceous and skeletal soil (for Verdeca)
Colour: straw-yellow with greenish glow
Bouquet: rocky white flowers and scent of lemons and oranges
Taste: savoury, dry and enveloping
Pairings: wheat and barley frisella of Apulia with little tomatoes; octopus in marrow sauce with aromatic herbs; sea urchins with crostini; sushi and sashimi; white pizza with tomatoes and fresh basil



Menhir Sale IGP Salento

Sale IGP Salento

Grape: 50% Fiano Bianco 50% white Malvasia
Soil: partial clay soil
Winemaking processes and refining: late harvested grapes by hand in the early hours of the morning, gentle pressing and a temperature controlled fermentation (12°) for 60 days, refining on the lees (sur lie) for a period of 4 months
colour: light golden tint
taste: fresh and enveloping with crisp finish
bouquet: acacia flowers and elderberry, with citrus notes
food pairing: risotto with asparagus, tart with gorgonzola and walnuts, flan of ricotta cheese and slivers of candied citrus
wine serving temperatures: 8° - 10°c



 

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