| Type |
White organic still semi-aromatic |
| History |
Rhine Riesling has a very long history: the grape variety is mentioned in various texts as far back as the 15th century, although it is called differently today. The first mention of Riesling under its present name is found in a 1552 edition of the 'Kreutterbuch' (herbarium) by the German botanist Hyeronimus Bock. Rhine Riesling was introduced to the Oltrepò Pavese along with other international varieties at the beginning of the 20th century, after the phylloxera epidemic that struck the region's vines at the end of the 19th century. Today in Oltrepò Pavese, around 145 hectares are planted with Riesling Rhenish, with several cru of great interest. |
| Climate |
Altitude: 300 m. a.s.l. Exposure: North, Northwest. |
| Soil composition |
Mixed (stone and limestone). |
| Harvest |
Manual harvesting in boxes. |
| Vinification |
Soft pressing (pressure: 1 bar). Fermentation of the must at a temperature of 16 °C for 3 weeks. |
| Ageing |
Maturation in stainless steel tanks for 5 months with frequent bâtonnage and in the bottle for at least 1 month. |
| Pairing |
Seafood and shellfish dishes, white meats with sauce and... why not? Spaghetti aglio, olio e peperoncino! |