This is a pale lemon coloured wine, with clean, bright aromas of almond blossom and herbal notes. With fresh acidity, the palate is ripe and concentrated, full of apple and pear flavours. The finish is lively and crisp with a rich minerality.The vineyards are located at 100-300 meters above sea level in the hills of the Alpone valley, in the commune of Monteforte d'Alpone in eastern Soave. The fruit for this wine is grown in selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit. The soil is made of marl and limestone so the vines are put under stress and produce superior quality fruit. The vines are 20-30 years old on average and are trained using both the traditional Pergola Veronese and Guyot systems.Suitable for vegans.Suitable for vegetariansDrink as an aperitif or with fish dishes.
Cherry-red colour with the violet nuances of a young wine.
Intense on the nose, which brings notes of red fruits, creamy
toffee and strawberry. The attack is fresh and easy-drinking, with a fruity, balsamic finish in which hints of the nose
returnBodegas Covila owns some 250 vineyard hectares in Lapuebla de Labarca, Elciego
and Laguardia, some of the best locations in
Rioja Alavesa.
The grapes are fermented under
controlled temperature in stainless steel tanks.
Part of them is de-stemmed meanwhile remaining grapes are fermented using the carbonic
maceration method. We achieve fruity
aromas and a very soft and fresh wine.
Grapes are hand and
machine harvested from 30 year old Sauvignon Blanc vines within a 22 hectarevineyard on the hill
of St Andelain on a mix of Silex and Kimmerigian clay. The estate undertakes
disease and pest
control measures by maintaining natural balance ("lutte raisonnée")
and works the soil
in a traditional way.
Individual parcels are vinified separately. The grapes are gently pressed
pneumatically. Prior
to fermentation in stainless steel tanks, the must is naturally clarified by
cold
stabilisation and
some of the grapes are macerated on the skins for a short period to maximise
flavour
complexity. Either
wild or selected yeasts are used, depending on conditions - indigenous yeasts
are
believed to add more
character. The fermentation is cool and slow over 3 weeks and the wine remains
on the fine lees. The gravity fed cellar
is on two levels and all temperature controlled.
Linty and herbal,
this is a concentrated wine yet with real elegance, complexity and power.
Best served chilled
with shellfish, grilled white fish or chicken and soft cheeses or on its own as
an aperitif.
Suitable for Vegetarians and Vegans