CLASSIFICATION: Gavi D.O.C.G. wine – Dry white
GRAPE VARIETIES: 100% Cortese
YIELD: approximately 85 q./ha
PRODUCTION ZONE: High hills of Rovereto Superiore di Gavi
VINIFICATION: Traditional, with temperature control
AVAILABILITY: First half of February
BEST CONSUMPTION PERIOD: At any time without problems of duration
SERVING TEMPERATURE: 12 – 14 °C. (54-57 °F)
Appearance: Light straw
NOSE: Typical of Gavi, fine, pleasently fresh
PALATE: Delicate, dry, well-formed, rich in body, long
GASTRONOMIC ACCOMPANIMENTS: Specially indicated for drinking throughout a meal with light dishes
Made of cow milk, sheep milk, goat milk, ferments, salt, rennet.
Cylinder shaped, lightstraw yellow colour, edible soft and wrinkled rind, weight about 230 g (8 oz).
A soft and very light texture held by a cramy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.
Tasting suggestions: at room temperature.
Packaging: 6 wheel cases, case weight about 1,4 kg (3 lb).
Storage recommendations: keep at +4°/+8° C (39/46° F).
AREA: Spoltore, San Valentino and Scafa districts
VINEYARDS: Selection on 20 ha
ALTITUDE: 150-400 meter o.s.l.
EXPOSITION: South / South-West
SOIL: Medium clay
TRAINING SYSTEM: Pergola abruzzese / Guyot
VINES / HA: 1.600 -2.000 / 7.000
AGE OF THE VINES: from 10 to 42 years old
YIELD:50 hl. / hectare
HARVEST: Hand picked from the first week of October
WINEMAKING: Fermentation and maceration for about three weeks in stainless steel tanks.
AGING: 16 months part in 25 hl oak Slavonian barrels and part in barriques and tonneaux, new and 2nd passage. Final refinement after the blending: couple of months in 25 hl oak Slavonian barrels and almost a year in bottle.
PRODUCTION: n. 51.000 bottles
FOOD PAIRING: Baked Lamb and Kid, grilled meats, arrosticini ( local skewer of sheep meat) and lamb chops, pasta with ragù sauce.
Delice des Cremiers is a rich, indulgent triple cream cow’s milk cheese with a soft, sweet and buttery flavour. Crème fraîche is added to the milk during the manufacturing process and gives a slight sourness and a hint of spice on the palate.
It is covered in a fully white mould that will soften the outside of the cheese when allowed to ripen.
Style: White mould
Milk: Pasturised cow
Rennet: Calf
Fat: 75%
Size: 100g
Affinage: 3 weeks
Origin: Burgundy, France
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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