Tasting Note: Fruity, youthful style, reminiscent of nuts and peaches, already exhibits the trademark Anselmi complexity. No wood maturation, clean crisp flavours, long finish.
Food Matching: Recommended with seafood and lighter white meat dishes such as steamed fish fillets with scallion-ginger oil, boiled lobsters with tarragon butter or braised pork chops with dill sauce.
Vineyard: Anselmi's land under vine presently covers a total of 62 acres, high in the volcanic, calcareous hills of Soave and Monteforte d’Alpone. This area offers optimum drainage and microclimates especialy as Anselmi's vineyards are planted exclusively on the hills and not in the flat riverbed areas. The perfect southern exposure and elevated hillsides, volcanic tuff and rocky/calcareous slopes, together with severe pruning and green harvest, further reduces crop yields, ensuring maximum concentration.
Vinification: The grapes are de-stemmed and then soft pneumatic pressed are used. The must goes thorugh cold maceration on skins for added depth and extract and the fermentation takes place at 16 C. After that the wine rests in steel vats for six months with natural yeast and no decanting. A further period of 3 months of bottle maturation before release.
Roberto’s wine-making artistry sculptures the extraordinary material provided by superb terroir and vineyard management into a range with incredible depth, breadth and longevity.
Awards and Press News: ‘A very expressive wine, with sweet papaya and mango notes, and great for Thai or spicy Indian food,’ thought Tobias Gorn of Boisdale Restaurants.
Bronze Medal, Sommelier Wine Awards 2019