Ettore Germano
Langhe Riesling Herzu 2023
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| Denomination | Langhe DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Riesling |
| Aging | It is then left on the lees for 6 months, without bâtonnages and bottled in May. |
| Year | 2023 |
| Product name | Langhe Riesling Herzu 2023 |
| Color | Straw yellow with greenish reflections. |
| Perfume | The bouquet is fruity, slightly tropical in the early stages, and evolves towards a slight vegetal note due to the acidity, which then becomes mineral and complex. |
| Taste | In the mouth, the entry is full with a nice savouriness and fruit sweetness that finishes long, fresh and persistent. |
| Pairings | It goes well with raw fish dishes and seafood appetizers, cooked fish and soups. |
| Region | Piedmont |
| Country | Italy |
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
05 - 10 years
Pairings
Starters
Fish
Shellfish
Cheese
White fish
Producer
Ettore Germano
From this winery
- Start up year: 1856
- Oenologist: Sergio Germano
- Bottles produced: 140.000
- Hectares: 20
Barolo hills, the family land area has gradually tripled over time, reaching today 10 hectares in Serralunga d’Alba and 9 hectares in Cigliè located in the Alta Langa.
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| Name | Ettore Germano Langhe Riesling Herzu 2023 |
|---|---|
| Type | White still dry semi-aromatic |
| Denomination | Langhe DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Riesling |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ettore Germano |
| Origin | On the Dolcetto di Dogliani hill in the commune of Cigliè (Alta Langa) |
| Climate | Exposure: south-east. Altitude: 500 - 550 m a.s.l. |
| Soil composition | The soil in this area is calcareous, as in Serralunga, but in addition it has a stony substratum (langa stone) that helps the vine develop its characteristic minerality. The altitude and cooler climate also mean that the aromas are more complex. |
| Plants per hectare | 5500 |
| Yield per hectare | 50 hl |
| Harvest | ing takes place towards the beginning of October. |
| Wine making | Fermentation takes place in steel vats at 16 °C for 40 days and is then refrigerated to prevent malolactic fermentation. The residual sugars are 5-6 grams per litre, as fermenting at low temperature the yeasts get stuck at this point; the slight residue helps the aromatic expression of the Riesling. |
| Aging | It is then left on the lees for 6 months, without bâtonnages and bottled in May. |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |