Nur La Distesa
Nur La Distesa
Serve at: 12°-14°C
Glass type

Nur La Distesa

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The grapes come from a parcel located in the San Michele district, in the municipality of Cupramontana. It is an exceptional territory for the cultivation of the vine: a natural basin protects it from the coldest winds and the midday exposure raises the daytime temperatures. The soil is clayey, sub-alkaline, strongly calcareous.
The vineyard is led by guyot. The yield per hectare is about 40 quintals (about 30 Hl). The cultivation according to a strict biological method guarantees the maximum expression of the terroir, enhancing the minerality and flavor of the wine. The wine comes from a selection of Trebbiano Gilded, Tuscan Malvasia and Verdicchio grapes harvested in lightly over-sized crates. The must ferments together with the skins in open vats for about a week / ten days. After racking, the fermentation ends in used barrels of French oak of small caliber for about a year. The "red" vinification and the long stay on the yeasts gives evolved hints of aromatic herbs, licorice, rhubarb, undergrowth, mushrooms, honey. In the mouth it is soft, warm, with a thin vein of tannin. The alcoholic power is balanced by a moderate acidity.
It is a wine that evolves very well in the bottle, reaching its peak two / three years after the harvest. It should be served cool, better if it is adequately oxygenated. It can be combined with a wide range of dishes: pastas, risottos, fish, especially if tasty, white meats and medium-aged cheeses.

La Distesa

La Distesa

La Distesa comes from the desire to produce wines that respect the territory and the vines. Wines that are not approved to the dominant international taste that requires a built ease and a pleasantness. "To be winemakers for us means first of all telling the territory, with its thousand complexities, and following the seasons, with their always different evolutions. This is why we have chosen a method of organic cultivation, so as to express without distortion what the earth brings with it, naturally. Being winemakers means then directly following the whole production process, from the land to the consumer. For years we have been working in the vineyards trying to safeguard and let biodiversity be expressed as much as possible, sowing favino, vetch, pea, alfalfa and letting the spontaneous essences prosper. We do not fertilize, we treat only with sulfur and small doses of copper.

Once or twice a year we spray the biodynamic preparation 500 (cornoletame). The low yields per vine, the careful selection of the grapes during harvesting - performed manually, in small crates - the spontaneous fermentation with indigenous yeasts, the low levels of sulfur dioxide, the careful refinements are fundamental parts of our work."

In the winery located in the sunny district of San Michele di Cupramontana, the city of Verdicchio, the grapes are vinified to obtain a limited production of bottles for high catering, wine bars, wine shop.

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