Oltrepò Pavese Riesling Kafir 2006
Production area and history
The Pavese Oltrepò wedged between Piemonte and Emilia Romagna to tap the Appennino Ligure, is the land of wine.
Many civilizations have left their mark of their passage, and have
exploited the fertile land that has always suited to the cultivation of
the vineyard, producing quality wines.
Riesling Italico DOC is a wine of slightly straw yellow with greenish discharge, bright, medium viscosity.
Made from grapes of Resling Italico grape, this wine has been
suggested as crisp and firm Martinotti method sparkling wine with a
residual sugar content not exceeding 25 g / l. The Oltrepò Pavese has
the primacy of national qualitative and quantitative production of this
The Oltrepò boasts the primacy of national cultivation of
Riesling Italico, which is one of the most common varieties in the
area. It grows a little 'all over, although the largest concentrations
are found in the media center hill band eastern Valle Versa, Scuropasso
Valley, Mornico Losana, Oliva Gessi, Montalto Pavese.
The origins of the grape Riesling Italico are very old because it seems to have similarities with the Greek di Tufo vineyard.
The grape in fact derives dall'Animea Gemella described by
Columella and used in Roman times to produce the wine animee. It is
thought also to an French or center-European as in 1800 had spread
along the Drava, the Sava and Danube. During the same period would come
in Veneto during the Austro-Hungarian Empire and then in Oltrepò the
end of 1800.
The Denomination of Origin Controlled Oltrepò Pavese Riesling Italico dates back to 1970.
Riesling Italico DOC is produced with grapes Riesling Italico least 85% Riesling and 15% maximum.
The method of production of white, is a very delicate process, as
the white wine is easily subject to deterioration and microbial
fermentations abnormal. Once crushed the grapes, is the sgrondatura
which allows the separation of liquid from the skin that could affect
the color of wine. The skins are subjected to pressing to extract the
juice. The must extract the first two successive pressing is added to
it's then added sulfur dioxide as an antioxidant and to select the
microflora. With the addition of yeast is to begin on the alcoholic
fermentation takes place in cement tanks or metal to temperatures of 20
Shall be racking in storage containers, and after a period of aging the wine is ready to be bottled.
Martinotti method for the production of sparkling wines is called
Martinotti from the Italian oenologist who first recreates in processing the spumante the
taking of the wine fermentation in autoclave that occurs with the second
fermentation in the bottle of Champagne.
As an industry, working on large quantities, is not conducive to
achieving the quality of bottled refermentation. Often you find the
words Charmat method named of FranchEnologia perfected the technique
devised from the Italian
The bottles are kept horizontally in wooden shelves, because
this material cushion the shocks and vibrations, must be kept in the
dark, at constant temperature between 10 and 15 ° C and with humidity
around 70-75%, in so that the cork does not dry.
Type: D.O.C. white
Grapes: Riesling Italico
Alcoholic strength: 12.5%
Manufacturer: Fattoria il Gambero
Organoleptic features and characteristics
Load, with a straw tending to the beautiful golden light and a slight
carbon just poured in the glass that disappears shortly after.
fruit, apple and sweet notes of vanilla and tropical fruits.
mouth plays more on softness component that raises fresh. Slightly
bitter finish and discreet persistence.