"Principiante" 2022 - Santa Colomba

"Principiante" - Santa Colomba

The "Principiante" by Santa Colomba is a sparkling wine obtained with the method of refermentation in bottle from Garganega grapes. Grapes that come from a small 40-year-old vineyard located on clay-limestone soils. Spontaneous fermentation with indigenous yeasts. After decanting, aging with bâtonnage on the fine lees. In February, bottled draft with Garganega must obtained from dried grapes destined for Recioto. Refermentation in the bottle. Produced in 3,000 bottles per year Straw yellow, slightly opalescent with fine perlage. The nose is expressed with hints of white plum, grapefruit and pineapple and notes of broom. On the palate it is very fresh, sapid and well balanced.

Service

It is recommended to taste it at a temperature of 6/8 ° in tulip goblets. Wine to drink immediately.

Pairing

Great with homemade cold meats, first courses, to try with a plate of fried fish and polenta.

Cellar: Santa Colomba

Santa Colomba is a very recent project, inaugurated in the current management in 2016, but with very clear ideas. Marco Dani and Gianfranco Mistrorigo, respectively agronomist and oenologist of the company, were also the creators of this new chapter of a story that began in the distant 10th century. Franco Giacosa also collaborates. On the hill of villa San Fermo in Lonigo, western branch of the Berici Hills, today 8 and a half hectares of vineyards are growing, first of all Garganega - the vine of the territory - but also Istrian Malvasia and Bordeaux cultivars. Marco and Gianfranco immediately choose the organic route (the certification comes into force obviously from 2019), with the intent to bring to life and support the botanical variety of a hill where, next to the historic villa, there is a splendid English park rich in trees and numerous plant species. The approach in the winemaking phase is fully coherent with the viticultural one: spontaneous fermentations are entrusted to a pied de cuve from indigenous yeasts, the refinements take place on the fine lees, without any forced clarification, but limiting to a coarse filtration before going into bottle if necessary. The management of sulphites is prudent and proportionate to the real needs of individual wines. The end result is surprisingly fine and elegant.