Massifitti.resized

Roberto Parker:

I see that Suavia, one of my absolute favorite producers in the Soave area, has recently changed United States importer. I wish good luck to sisters Valentina, Meri and Alessandra Tessari who consistently produce excellent and dynamic wines. 

Colour: brilliant straw yellow with golden highlights.

Nose: reveals white floral notes (lily of the valley and jasmine), tree fruit and mineral (flint).
Palate: creamy and savory, it delivers ripe pear, aromatic herbs and mineral alongside crisp acidity.,

 

10% discount for case (6) order: price per bottle $24.21

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Product Description

90 ROBERT PARKER

Technical Data
Classification: Igt Bianco Veronese
First vintage: 2008
Grapes:100% Trebbiano di Soave
Grape production per hectare: 5 ton
Start of harvest: mid-September
Harvesting method: manual – in crates
Pressing: soft pressing of whole grapes
Alcohol fermentation: without the skins using natural yeasts, in steel
for 15days at 15-16 °C
Malo-lactic fermentation: not carried out
Maturation: in steel tanks on the lees for 15 months
Filtration: only one membrane filtration before bottling
Fining: 12/15 months in the bottle
Analytical Data: Alcohol contents: 12,50 % by volume – Total acidity: 6.30 g/l
pH: 3.28 – Reduced extract: 22 g/l

Technical Data
First vintage: 1986
Grapes:100% Garganega
Grape production per hectare: 85 quintals
Start of harvest: mid-October
Harvesting method: manual – in crates
Pressing: soft pressing of whole grapes
Alcohol fermentation: in steel vats for 16 days at 14 – 16 °C
Malo-lactic fermentation: not carried out
Maturation: 15 months in contact with the fine sediments in steel vats
Filtration: only one membrane filtration before bottling
Fining: 5 months in the bottle
Analytical Data: Alcohol contents: 13,00 % by volume – Total acidity: 5.90 g/l
pH: 3.27 Reduced extract: 22,00 g/l

Colour: straw yellow with brilliant highlights.
Nose: it shows yellow flowers, exotic fruit and white peach together with smoky and peaty notes.
Palate: juicy fruit palate accented with mineral, aromatic herbs and almond alongside crisp acidity.
The finish is dry and very persistent.
Serving temperature: 11 – 13 °C

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