Fasoli Gino Bianco Veronese B
ファゾーリ・ジーノ ビアンコ ヴェロネーゼ

そむりえ亭にて。 このワインも良かったなあ！ 樋口さんにきかないとね。

IGT Bianco Veronese Garganega “B” – Fasoli Gino 2012 at solo mina 不思議な香り。飲んだ瞬間にヴィオっぽい少し癖のある香り。最初に苦味を感じて最後にナッツの香りがしました。この味は初めて。ん〜面白い！今回はお腹がいっぱいだったのでワインだけを飲んだけど食事と合わせるとどんな感じになるのかな〜 生産者のページでは魚と合わせてって書いてるようですが... これは調べても日本語の情報はなかった... σ(^_^;) 生産国:イタリア 品種:ガルガネガ http://www.fasoligino.com/en/ ----------------------------------- PRUNING SYSTEM: Veronese Pergola. GRAPE VARIETIES: Garganega. HARVEST: We harvest the grapes by hand in mid September. WINE-MAKING TECHNIQUE: The wine-making technique used to make this white wine is similiar to that used to make reds as it starts with cold maceration of the grapes without adding yeasts. Fermentation is carried out in inox steel vats for approx. 6 months. TASTING NOTES: Maceration with the skins of the garganega grapes gives the wine an unusual intense and vibrant amber colour to this wine. The bouquet has pleasant notes of citrus fruits including pink grapefruit.. This wine is particularly fresh with good minerality and good structure. Herbal notes can be flet on the aftertaste. FOOD & WINE MATCHING: Perfect for fish based starters such as raw fish and salads with fruits. This wine also marries well with asparagus risotto and light dishes. SERVING TEMPERATURE: 12 - 13° C ALCOHOL CONTENT: 13 % vol ABOUT B: After over 30 years experience with organic wine-making, in 2006 Amadio and Natalino decided to experiment with a wine without added sulphates once again putting ht elocal grape variety, Gargaega, to the test. Thanks to the accurate selection of only grapes of outstanding quality, and to the meticulous detail paid throughout the wine-making process, they created a wine of “times gone by” which expresses both tradition and modern technology. WIthout adding yeasts or sulphates, B is a vibrant, easy-drinking wine. We suggest drinking B within a year of bottling and within a few hours of opening paying particular attention to storage conditions in order to preserve the wines characteristics.