Ambra Distina
Ambra Distina
Serve at: 6° - 8°C
Glass type

Ambra Distina

DISVSAM
€16.00
Tax included

Ambra, by Distina. The juice of Malvasia di Candia Aromatica, Moscato Bianco, Marsanne fermented on indigenous yeasts and on the skins, for the necessary time. The fermentation stops and starts again in the bottle, for a spontaneous sparkling. The age of the vineyards and the exposure give body and character.

Three Senses
Claudio is meticulous and the gracefulness of the bubbles testifies to his ability to wait and choose the right moments. Amber enters the mouth tickling the palate, and relaxing the senses after evidently testing the olfactory aspect that releases aromatic strength, but also a caramel sweetness favored by the Marsanne. Obviously the drinkability is very high, and at the same time the wine shows muscle that cannot be taken for granted. This natural refermented wine is perfect as a pairing with meaty first courses, an excellent boiled meat with mustard, some dry passatelli with real clams and shellfish.
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Distina

Distina Winery

2017 is the turning point for Claudio Campaner, when the time is ripe to make the most of the 1980 vineyard purchased a few years earlier. Just one hectare planted as it once was, in Malvasia di Candia Aromatica, Moscato Bianco, Marsanne, Barbera and Bonarda, on clay soil at 250m above sea level facing south-east. Thanks also to the experience acquired alongside the famous master distiller Capovilla, Claudio leaves an office job in Milan and dedicates himself to the new project in Bacedasco Alto, Castell'Arquato (PC). From the beginning the practices are those of the Organic, everything is done by hand, using only sulfur and copper wettable in the vineyard, with grassing and late mowing. Manual harvest in 20 kg crates in order not to stress the grapes, fermentations are spontaneous and no clarification or filtering is carried out. To enhance the characteristics of the grapes, all the phases in the cellar take place in fiberglass and cement tanks. The two fermented are produced with ancestral method, without adding must. The marc is then distilled and returned to the soil that generated it.

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