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Sparkling wines
Edonè

White wines
Gugiarolo
Le Marghe

Red wines (young)
Anthemono (Novello wine)
Luogo della Milla
Pezzalunga
Vespolino

Red wines (reserves)
Clà
Fatila
Luogo dei Monti
Rosso Castellazzo

Gugiarolo Gugiarolo

Grapes: Pinot Noir (100%).

Vinification: the grapes are hand harvested when fully ripe and then gently pressed with no addition of sulphur dioxide; the must is then clarified before fermentation, which is started up by the addition of wild yeasts. Fermentation takes place at low temperature, with racking at mid-fermentation, and may last up to 2 months. Gugiarolo is left in contact with its fine lees for three further months; the lees are stirred once a week so as to allow the wine to gain structure and complexity.

Bottling: often this wine does not need to be clarified; however, it is filtered before bottling and can be marketed after about 2 months.

Tasting notes: pale golden colour, with delicate coppery highlights; it has an intense bouquet with hints of pineapple, pears and faded roses; well structured and plush on the palate, with fruit and mineral notes. It can last several years. It is excellent when paired with elaborate fish and shellfish dishes, but can also be appreciated with luscious first courses containing meat or mushrooms.

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Azienda Agricola Vercesi del Castellazzo
Via Aureliano Beccaria, 36
27040 Montù Beccaria (PV) - Italy
Mobile.: +39.335.5456320 (Gian Maria Vercesi) - +39.349.7588859 (Marco Vercesi)
e-mail: vercesicastellazzo@libero.it
VAT N. 01907820185

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