Con Vento 2003
Region/Origin: Vino da Tavola
Total Acid: 5.40
Alcohol: 14%
Grapes: Sauvignon Blanc 100%
Vines density per hectare: 5.500
Training system: Guyot
Vintage: Harvest began on our estate vineyards on August 11 and stretched until August 27 2003.
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about 8 months in the tanks. The “Con Vento” was bottled in April 2004.
Organoleptic notes: A fresh, zingy Sauvignon Blanc with a gentle, yet heady combination of elderberry, tomato leaves and white fruits on the nose. Well-balanced acidity and a long, crispy finish.
Awards:
2 Stars – I Vini di Veronelli
2 bottles 14\20 Pts. Guida dell'Espresso ‘Vini d'Italia' (From 2006 guide)
Region/Origin: Vino da Tavola
Total Acid: 5.70
Alcohol: 13%
Grapes: Sauvignon Blanc 100%
Vines density per hectare: 5.500
Training system: Guyot
Vintage: Harvest began on our estate vineyards on August 25 and stretched until August 28 2004.
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about 8 months in the tanks. The “Con Vento” was bottled in April, 2005.
Organoleptic notes: A fresh, zingy Sauvignon Blanc with a gentle, yet heady combination of elderberry, tomato leaves and white fruits on the nose. Well-balanced acidity, and a long, crispy finish.
Awards:
3 Grappoli (Associazione Italiana di Sommeliers (A.I.S.) ‘Duemilavini'
2 Stars – I Vini di Veronelli
2 bottles 13,5\20 Pts. Guida dell'Espresso ‘Vini d'Italia' (From 2006 guide)
Con Vento 2005
Region/Origin: Vino da Tavola
Total Acid: 5.70
Alcohol: 13,5%
Grapes: Sauvignon Blanc 100%
Vintage: Harvest from September 2 till 7.
Vines density per hectare: 5.500
Training system: Guyot
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 18 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for 3 weeks, (with frequent stirring) and then for a duration of about 6 months in the tanks. The “Con Vento” was bottled in April 2006.
Organoleptic notes: A fresh, zingy Sauvignon Blanc with a gentle, yet heady combination of elderberry, tomato leaves and white fruits on the nose. Well-balanced acidity and a long, crispy finish.
Oenologist: Giovanni Passoni
Awards:
4 Grappoli - Associazione Italiana di Sommeliers (A.I.S.) ‘Duemilavini'
Con Vento 2006
Region/Origin:
White Table Wine
Total Acid: 5.60 g/l
Alcohol: 13 %
Grapes: Sauvignon Blanc 100%
Vines density per hectare: 5.500
Training system: Guyot
Vintage: Harvest from August 27 till september, 2006.
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Fermentation: Once the grapes arrived at the winery, they were destemmed and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 16 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for six weeks, (with frequent stirring) and then for a duration of about 6 months in the tanks (without “malolactic fermentation”). The “Con Vento” was bottled in May 2007.
Production: 26.000 bottles in 6-cases
Organoleptic notes: A fresh, zingy Sauvignon Blanc with a gentle, yet heady combination of elderberry, tomato leaves and white fruits on the nose. Well-balanced acidity and a long, crispy finish.
Oenologist: Giovanni Passoni
Region/Origin: Indicazione Geografica Tipica di Toscana – I.G.T. Toscana
Total Acid: 5.60 g/l
Alcohol: 13 %
Grapes: Sauvignon Blanc 100%
Vintage: Harvest from end of August till September 7.
Vineyard: Our vineyards are located 150 meters above sea level, facing a south/south-western exposure. Temperate maritime weather pervades throughout the growing season, creating optimal climatic conditions for the vines. Following pedantic cluster selection, the grapes are all picked by hand.
Density and training system: 4.500 plants per hectare Guyot.
Fermentation: Once the grapes arrived at the winery, they were destemmed, and left on the skins for 24 hours (dry ice covering) and gently pressed to retain quintessential qualities. The wine was fermented in temperature-controlled stainless steel vats at 16 °C.
Aging: We first aged the wine “sur lie” (on the yeast) for six weeks, (with frequent stirring) and then for a period of about 6 months in the tanks (without “malolactic fermentation”). The “Con Vento” was bottled in May 2008.
Production 2007: 10.000 bottles in 6 bottle cases
Organoleptic notes: A fresh, zingy Sauvignon Blanc with a gentle, yet heady combination of elderberry, tomato leaves and white fruits on the nose. Well-balanced acidity, and a long, crispy finish.
Oenologist: Giovanni Passoni
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