Monferrato Bianco DOC, Luca Abrate/Tenuta La Meridiana, 2019
Straw yellow with golden tinge. Delicate aromas that seduce with the fragrance of wild flowers (camomile) combined with fresh, fleshy yellow fruit like peach. Round and balanced on palate with a gentle acidity and slight bitterness. Long aromatic finish.
|Origin:||Italien / Piemont / Langhe|
|Grape variety:||Chardonnay, Arneis|
|Ripening potential:||1 to 3 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Italian antipasti, Cold fish dish, dried meat, Cheese board|
|Vinification:||fully destemmed, soft pressing|
|Harvest:||hand-picking, strict selection, in several rounds (tries)|
|Maturation:||in steel tank, on the yeast|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Luca Abrate / Tenuta La Meridiana
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.
The effort is worth it
There is a nice story behind the name of the Arneis. In the dialect of its home, Piedmont, the word “arnèis” refers to a lively personality who is not easy to get along with. The same applies to the grape variety: to elicit the best from them, you have to know how to tackle them, or else they do not show much personality. For a long time, few were capable – so few that the Arneis nearly died out in the 1970s. Today, it is experiencing a flourishing renaissance, primarily in the Roero and Langhe regions. Ideally, it yields intense white wine with the aroma of ripe pears, subtle acidity and a round mouthfeel. They taste best when young. A great choice for vitello tonnato.