The roots of the vines stretch out downwards into the clay-laden marine sandstone of the steep slopes of morainic hills dappled with patches of “molera“ a soft citrine rock. The stony soil with various depths allows the roots of the vines to penetrate deep into the ground as far as the bedrock. The grape harvest, rigorously carried out by hand on the steep slopes, the strenuous work, the passionate and continuous confrontation with the extreme terrain bestows the mantle of Heroic Agriculture on this wine.
Its colour is straw yellow with slightly green highlights.
Its bouquet Its is soft and elegant with balanced sapidity.
Variety: 100% Glera
Exposure of the vineyard: South, East, West
Altitude of the vineyard: 250 meters a.s.l (820 ft.) Training system: double curtain
Date of the grape harvest: early October
Alcohol level: 11,5 % vol.
Sugar content: 15 grams per litre
Total acidity: 5,7 grams per litre
Dry extract: 17,5 grams per litre
Service: 8° C. (46° F.) in a crystal goblet.
Suggestions
Distinguished by its delicate minerality this wine is ideal with seafood as an aperitif.
A cross between Stilton and Cheshire, it is firmer with a sharp, creamy and slightly tangy flavour.
The striking yellow colour comes from the addition of Annatto a natural food colouring extracted from the seeds of the Achiote tree from South America which also helps to soften the cheese.
Clawson Blue Stilton is made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago. Each individual Stilton is individually graded and hand-selected to ensure finest quality. It will be ready at around eight weeks old and is crumbly and creamy with a bold and expressive flavour. The perfect Stilton will have the telltale blue veins radiating from the centre and a distinctive tangy flavour. The milk comes only from local farmers ensuring low food miles.
Long Clawson is only one of five dairies in the world able to make Stilton due to its PDO status.
As a French ewe’s milk washed rind, Brebirousse is quite a rarity. Not to mention it’s distinctive orange rind, which comes from being washed in a brine solution.
Whilst not an overly ‘stinky’ washed rind, it does have a creamy interior and a beautiful buttery, velvety texture, finishing with subtle flavours and a slight salty finish.
Bresaola is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It...
Wagyu Bresaola has a much richer taste and texture than the Bresaola.It is air-dried, salted beef that has been aged for 2 to 3 months until it becomes hard and turns a dark red, almost purple in colour. It is made from top (inside) round,...
In older times, when hunters were trekking they needed to take food with them that was lightweight to carry and lasted for many days. Hence, cacciatore meaning “hunters” in Italian, was invented. Available in mild or spicy flavours.
A traditional salami which originates from southern Italy. It is flavoured with chilli, red wine and capsicum sauce. This is the salami predominantly made by Italian families in the winter and famously strung in their garage to dry.
A fusion of milk chocolate and caramel. Caramel Callets combine the richness of Callebaut’s iconic milk chocolate with pure caramel. The end result is a decadently delicious milk chocolate with a rich hue of golden brown caramel.
Callebaut’s cocoa powder is 100% pure cocoa, pressed from the same great blend as the one we use to craft our Finest Belgian Chocolate. It has a warm, red-brown colour and a very pleasant solid chocolaty taste that mainly comes from the West African bean…
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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