La Meridiana

WINE OBTAINED FROM OVERRIPE GRAPES
SOL

Variety:
100% Chardonnay
Vineyard:
vineyard of the Chardonnay; a part of the grapes of this vineyard are left on the plants for late harvest, then they are harvested manually and put in small wooden cages
Composition of the soil:
limestone-marl
Yield:
the practice of passerillage (raisining) reduces the yield of the must dramatically to 20-25 hectolitres per hectare
Pruning method:
casarsa, spurred cordon
Production:
1500 0.375 lt half bottles
Harvest period:
beginning of November
Vinification:
after the passerillage the botritysed grapes undergo soft press and crushing to obtain rich and very dense must that ferments in new barriques of Allier oak. The long permanence on lees and the frequent stirring affect the evolution of this wine enhancing its characteristics.
Refinement:
12 months and more in new barriques of Allier oak, at least one year in the bottle before being put for sale
Alcohol:
15-16% vol. depending on the vintage
Acidity:
5.80 gr/l
Residual sugar:
135-145 gr/l
Life:
10 12 years
Tasting notes:
very deep straw yellow with reflexes tending to gold, fragrant and mighty bouquet with aromatic flavours, hints of caramel, honey, peach, and tropical fruits. Warm, very intense with notes of sweet compote, vanilla, raisins giving rich and seductive sensations to this rare wine.
Matching with food:
Pastry, macaroons, hazelnut cakes, nougat. Excellent with goat cheese and matured blue cheese, foie gras and pâté of game, but above all it is an important “meditation wine”.
Serving temperature:
14-15° C in medium-small glasses

PARTIALLY FERMENTED MUST
LA MALAGA

Variety:
100 malaga. The grapes come from a small old vineyard of property, the original vines of which arrived adventurously from Spain in 19th century, always cultivated by our family and re-grafted.
Surface of the vineyards:
0.40 ha
Composition of the soil:
limestone
Yield:
60 hl/ha
Density of the vines:
5000 vines/ha
Pruning method:
Guyot
Production:
2500 – 3000 bottles
Harvest period:
mid-September
Vinification:
partial fermentation of the must at controlled temperature with cold maceration on the skins for 48 hours.
Refinement:
in stainless steel tank for 2 months, put for sale 2 months after the bottling
Alcohol:
5% vol.
Acidity:
5 gr/l
Life:
2-3 years
Tasting notes:
bright and clear garnet red; supple, with fine and persistent perlage, aromatic, fruity, and sweet, with pleasant hints of wild rose.
Matching with food:
pleasant as aperitif; excellent accompaniment to chocolate, fruit cakes, and pastry.
Serving temperature:
10-12° C in glasses of medium capacity.

WINE OBTAINED FROM OVERRIPE GRAPES SOL

PARTIALLY FERMENTED MUST LA MALAGA

WINE OBTAINED FROM OVERRIPE GRAPES
SOL

PARTIALLY FERMENTED MUST
LA MALAGA