| History |
Riesling has a long history: there are several written references to the variety dating from the 15th century, although with varying orthography. The modern spelling Riesling was first documented in 1552 when it was mentioned in Hieronymus Bock's herbal “Kreutterbuch”. Riesling was introduced in Oltrepò Pavese together with other international varieties at the beginning of the 20th century, after the phylloxera epidemic that struck the region in the late 19th century. Today, Riesling is grown on about 145 hectares that include many distinctive crus. |
| Climate |
Altitude: 300 m. a.s.l. Exposure: North, North-West. |
| Soil composition |
Mixed (stone and limestone). |
| Harvest |
Manual harvest of the best overripe grapes into boxes. |
| Vinification |
Soft pressing of the grapes (pressure: 1 bar). Fermentation at 16 °C for 3 weeks. 5-month ageing in stainless-steel tanks with frequent bâtonnages. |
| Ageing |
Then ageing in bottle for a minimum of 18 months. |
| Pairing |
Perfect with ripe cheese, it can be enjoyed alone as a meditation wine. |