Vino Bianco "Nur" - La Distesa

Nur - La Distesa

The Nur is a splendid white wine made from a selection of white grapes. The grapes come from vineyards located on clayey-calcareous soils. The harvest takes place manually when the grapes are slightly overripe. The vinification is spontaneous in open vats with maceration on the skins for about 7 days. After racking, the fermentation ends in used small-size French oak barrels for about a year. Nur has a splendid golden yellow color in the glass. The nose recognizes hints of aromatic herbs, licorice, rhubarb, notes of undergrowth and honey. In the mouth it is warm, soft, balanced, with a moderate acidity and a subtle vein of tannin that does not disturb. Excellent persistent finish.

Service

It should be served around 10/12 ° in tulip glasses. Wine to be drunk immediately but left in the cellar a few years can give great emotions.

Pairing

Excellent as an aperitif, ideal for any kind of appetizer and for fish in all its processing, especially with crustaceans, but is able to hold even tastier dishes.

Cellar: Azienda Agricola La Distesa

The farm La Distesa is located in Cupramontana, in the province of Ancona. Born in 2000 from the desire of Corrado Dottori to produce wines that are not approved to international taste, but that respect the territory, the vines and the seasons, with their always different evolutions. For this reason, Corrado Dettori, chooses as organic farming method the only one that can express without distortion what the earth brings with it, naturally. The expanse is spread over three hectares of vineyards, to which we must add those intended for the cultivation of olive trees, the garden, the fodder and the forest. The vineyards, bred in Verdicchio, Trebbiano and Malvasia for the whites, and Montepulciano, Sangiovese and Cabernet sauvignon for the reds, are found on clayey soils rich in limestone. The work in the vineyard is characterized by the renunciation of any chemical substance, the sowing between the rows of field beans, peas and alfalfa, treatments only with sulfur, small doses of copper and biodynamic preparations, at low yields by strain, by the careful selection of grapes during harvesting, performed manually. In the cellar the grapes are vinified in a natural way, with soft crushing of the grapes, spontaneous fermentations with indigenous yeasts and careful refinements. According to the words of Corrado Dettori: "Being winemakers means telling the territory, with its many complexities, and following the seasons, with their always different evolutions