Santa Cristina Le Maestrelle- IGT - 2017 VINTAGE: 2017 DEGREES: 13° WINERY: SANTA CRISTINA Municipality of origin: Calvagese della....
|Municipality of origin:||Calvagese della riviera (BS)|
|Variety:||Riesling Renano 100%|
|Name||RIESLING RENANO DOC|
|Soil type:||calcareous, sandy with stones|
|Harvest period||September 9, 2017|
|Year of the vineyards|
|winemaking:||The selected grapes, harvested manually and deposited in ventilated boxes, are softly squeezed with a pneumatic press. After three weeks of fermentation at controlled temperature, between 16 and 18 ° C,|
|Aging;||the wine is aged for six months on the fine lees before bottling.|
|Features:||Great acidity and flavor are the result of the union between this grape variety, our particular type of soil and the microclimate of Valtènesi. A wine that from a young age expresses complex hints, ranging from fresh fruit such as peach, pear and citrus fruits, to flowers such as hawthorn, all tied together by a subtle and delicate mineral note given by our lands|
It accompanies appetizers and above all fish dishes, also very tasty and elaborate; in the more advanced ages it binds perfectly to very seasoned and tasty cheeses.
|Serving temperature:||10 ° - 12 * C|
|Storage:||After 2-3 years of evolution in the bottle, the character of this wine is enhanced, with the mineral hints that become more and more decisive and intense, but in harmonious link with the fresh citrus always present, and with the remaining fruity part that has become in the meantime more mature.Store in a cool, dry place, away from light.|
|Awards and recognitions||Gep 2016 - Best of Riesling 2018 awarded - 87 points
Gep 2013 - Best of Riesling 2018 awarded - 88 points
Gep 2013 - Two glasses Gambero Rosso 2019
Gep 2016 - Decanter bronze medal 2017 World Wine Awards - 87 points
Gep 2013 - Mundus Vini 2017 Summer Tasting - 86 points
Gep 2012 - Two glasses Gambero Rosso 2018
Gep 2012 - Best of Riesling 2017 - 88 points
The first vintage of Santa Cristina Le Maestrelle dates back to 1946, produced by the Marquis Niccolò Antinori. Over time, Santa Cristina has become a point of reference for connoisseurs, and not only, thanks to a constant commitment aimed at increasing its quality. The three grape varieties were harvested in different periods and also vinified separately. This allowed fermentation and maceration to be carried out specifically for each variety, and therefore to enhance the aroma and softness of the tannins for each variety. The fermentation temperature never exceeded 25 ° C, pumping over was carried out in a soft way. The Syrah and Sangiovese grapes before the alcoholic fermentation carried out a cold maceration at a temperature of 8 ° C to favor a soft extraction of the color and aromas. The resulting wine underwent malolactic fermentation towards the end of October, was then aged for 15% in barriques and partly in steel tanks then prepared for bottling, which took place after mid-August 2010.
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