Le Grive 2022
DOC Monferrato, Forteto della Luja, 1500 ml
| Grape variety: | Barbera, Pinot noir |
| Producer: | Forteto della Luja |
| Origin: | Italy / Piemont / Monferrato |
| Other bottle sizes: |
Description
In the nose aromas of red fruits, reminiscent of raspberries and red cherries. On the palate it is silky, elegant and finely structured. A hint of vanilla joins the red fruit aromas. In the finish, soft and fine tannins are evident. A stylish and unique wine, which is characterized by the finesse of Pinot Noir and marries excellently with Barbera. With a little maturity, the wine develops more and more complexity and smoothness. The name "Le Grive" means "song thrush". It lives near the vineyards and feeds mainly on juniper berries, which it finds in the surrounding bushes.
Attributes
| Origin: | Italy / Piemont / Monferrato |
| Grape variety: | Barbera, Pinot noir |
| Ripening potential: | 2 to 7 years after harvest |
| Drinking temperature: | 16 to 18 °C |
| Food Pairing: | Roast veal with morel sauce, Crispy roast chicken, Succulent chicken breast with cream sauc, Orecchiette, Strozzapreti alla siciliana, Penne con pesto, Tagliatelle al tartufo |
| Vinification: | fermentation in steel tank, biological acid degradation in barrel |
| Harvest: | hand-picking, strict selection |
| Maturation: | in partly new and used barriques/ Pièces |
| Maturation duration: | 8 months |
| Volume: | 14.5 % |
| Note: | Contains sulphites |
Pinot noir
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.
Barbera
The all-around culinary companion
The Barbera grape is one of the cornerstones of the Piedmont. It lends its name to three cultivation areas: Barbera d’Asti, Barbera d’Alba and Barbera di Monferrato. There are fierce rivalries. Thus the vintners of Asti assert that their Barbera is better than those from Alba, because the best sites in Alba are reserved for Barolo and Barberesco. The truth is, there are all kinds of Barbera: young and fruity, ripe and complex, simple or sophisticated. The best representatives are ruby red with pure, sweet cherry fruit, soft body and fresh acidity. They are fantastic culinary companions: there is scarcely any Italian dish with which they do not fit. The variety is well-distributed, thanks to the Italian emigrants in California.
Italy
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
