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Vercesi del Castellazzo Gugiarolo 2013 Lombardy, Italy

Vercesi del Castellazzo Gugiarolo 2013 Lombardy, Italy

code: TEC0001613

Pale gold colour with pink hue. White wine made, unusually, from Pinot Noir. Lovely nose with notes of pineapple, pears and faded roses. Fruity, crisp, refreshing and mineral. Excellent when paired with fish, shellfish or mushrooms.

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£90.70 (5% OFF)
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About The Wines

Type: White

Origin: Lombardy, Italy

Vintage: 2013

Grape Variety: Pinot Noir

Winemaker: Vercesi del Castellazzo

Viticulture and Winemaking: Organic

Style: Medium bodied, Dry

Bottle size: 75 cl

ABV: 12.5%

More details: Suitable for vegetarians. The grapes are hand harvested when fully ripe and then gently pressed without added sulphites. The must is then clarified before fermentation starts with wild yeasts. The fermentation takes place at low temperature - with racking at mid fermentation - and may last up to two months. Gugiarolo is left in contact with its fine lees for three months; the lees being stirred once a week to allow the wine to gain structure and complexity. The wine is filtered before bottling and can be released on the market after about two months.

The Azienda Agricola Vercesi del Castellazzo is located on the slopes of the Oltrepò Pavese hills, in the village of Montù Beccaria in the Italian province of Pavia, Lombardy. The 20 hectares of vines have a south-southeast and south-southwest exposure. The Vercesi family has been growing grapes there since 1808. Nowadays they produce 13 different wines - nine reds and four whites - made with Croatina, Pinot Noir, Barbera, Vespolina, Merlot, Uva Rara and Cabernet Sauvignon. Since 1995, the winery complies with the European legislation on the reduction of environmental impact. Their agricultural practices are designed to preserve nature. The vineyards are completely grassed, no herbicides are used, vine cuttings are shred not to deprive the soil of nutrients, copper and sulphur are the only fungicides employed. They do not use sulphur dioxide during vinification - only small amounts during the bottling process - and they rely on wild yeasts only.

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