"Defratelli" 60 mesi - Ca de Noci

"Defratelli" 60 mesi - Ca Dei Noci

"Defratelli" by Ca 'de Noci is an elegant and balanced sparkling wine made from Spergola grapes that come from vineyards with an average age of 45 years. After a 3-5 day maceration on the skins, it ages for 60 months before disgorgement. Fresh, savory and lively on the palate, the nose recalls hints of yeast, spices, hazelnuts and candied fruit, with complex notes of baking and toasting in evidence. About 1200 bottles are produced every year: a real rarity, which will conquer the enocurios and the most refined palates.

Service

It is advisable to taste at a temperature of 8/10 ° in flute ballon. Daily wine but left a few years in the cellar can give you great emotions.

Pairing

Great as an aperitif, ideal for fish dishes, to try with a roasted turkey oven with potatoes.

Cellar: Ca de Noci

Ca De Noci is located in the town of Vendina, in the town of Quattro Castella, on the Reggiane hills. The name comes from the walnut tree that was planted in the early seventies by Alberto the founder of the company and father of the current owners Alberto and Giovanni. Alberto is an architect and heals both the design of the labels and the earth and the prevention of diseases. John, however, with two agricultural and oenology degrees, manages the vineyard, after years spent in research universities, decided to return home and focus its energies on the rediscovery of indigenous vines that have almost disappeared. The cultivated hectares are five, all subdivided into small plots situated between stony and limestone terraces situated along the Crostol torrent valley. Vineyards, almost all planted in the seventies by Alberto, are all Indigenous Reggians like Spirits, Malbo Gentile, Lambrusco of Montericco, Sgavetta and many others. All vineyards are farmed without irrigation or chemical fertilizers to allow each variety to express its full potential, making the vintages unique and unrepeatable in each bottle. The grapes are manual and in the cellar the fermentations are spontaneous with the only indigenous yeasts with prolonged macerations to extract the natural antioxidants of the grapes. The production focuses mainly on bottled refineries but there are also examples of Classical method, and white wines and red wines.