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Cà dei Conti - Veneto
This "Alice" Bianco Veronese white wine boasts a robust structure and deep straw-yellow color, vinified like Amarone for a thrilling, original taste. It features an intensely fresh bouquet with characteristic aromas of roses, golden apple, banana, and chocolate. Clean, structured palate with a balsamic finish.
Quantity
Characteristics
GRAPES:
Rondinella, Garganega, Corvinone, Corvina
ALCOHOL CONTENT:
16%
TOTAL ACIDITY:
8 g/L
HARVEST:
The harvest takes place between the beginning and the middle of October on 5 kg trays. A manual selection of the grapes is made, carrying out several passages in the vineyard to always have grapes at the peak of maturity. Drying for about 20 days in the loft in conditions of optimal temperature, humidity and ventilation.
VINIFICATION:
Pressing begins with destemmer-crusher and maceration with the skins for about 8 hours at a temperature of 8 ° C. Separation from the skins and light pressing with lung presses.
Decanting of the must at 8 ° of temperature, the clear part is fermented at a controlled temperature of 14 ° C for about 15 days. The wine is decanted clean from the coarse fermentation lees and placed in steel tanks on its own fine lees for about a year.
TASTING NOTES:
Wine of great structure, with a deep straw yellow color, intense fresh bouquet, typical aromas of rose, golden apple, banana, almond nuts stand out on the nose, pleasant flavor with an excellent balance between acid and sugar.
SERVING TEMPERATURE:
12 – 14 °C
SULFITES:
Contains sulfites.
GRAPES:
Rondinella, Garganega, Corvinone, Corvina
ALCOHOL CONTENT:
16%
TOTAL ACIDITY:
8 g/L
HARVEST:
The harvest takes place between the beginning and the middle of October on 5 kg trays. A manual selection of the grapes is made, carrying out several passages in the vineyard to always have grapes at the peak of maturity. Drying for about 20 days in the loft in conditions of optimal temperature, humidity and ventilation.
VINIFICATION:
Pressing begins with destemmer-crusher and maceration with the skins for about 8 hours at a temperature of 8 ° C. Separation from the skins and light pressing with lung presses.
Decanting of the must at 8 ° of temperature, the clear part is fermented at a controlled temperature of 14 ° C for about 15 days. The wine is decanted clean from the coarse fermentation lees and placed in steel tanks on its own fine lees for about a year.
TASTING NOTES:
Wine of great structure, with a deep straw yellow color, intense fresh bouquet, typical aromas of rose, golden apple, banana, almond nuts stand out on the nose, pleasant flavor with an excellent balance between acid and sugar.
SERVING TEMPERATURE:
12 – 14 °C
SULFITES:
Contains sulfites.
Awards and Recognitions:
Wine
Award
Institute
Alice – Veneto IGP 2018 – Ca' dei Conti
Red Medal
The Wine Hunter Award 2022
Wine
Award
Institute
Alice – Veneto IGP 2018 – Ca' dei Conti
Red Medal
The Wine Hunter Award 2022
