I had blogged about trying the reds of Quintarelli and dal Forno at last year's Wine and Dine a couple of months ago. It turns out that I had also tried their white in the subsequent Wine Fair.This IGT white wine is made from a blend of grapes including Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay and the rather local Saorin (believed to be a local clone of Tocai). The average age of vines is around 30 years and the grapes are pressed immediately after harvesting. A 12 hour cold soak is followed by temperature controlled fermentation with regular battonage.
The wine was a straw yellow, with a crisp acid nose with grapefruit notes. The palate was off dry, crisp and acid (with some fruitiness), well supported by a nice acid backbone.
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