Nottidiluna 2021 - Ca de Noci

Nottediluna - Ca Dei Noci

The Nottediluna of Ca de Noci is a very particular obtained from the vinification of white Moscato, Spergola and Malvasia di Candia aromatica with a long maceration on the skins. The grapes come from vineyards located at 150 m above sea level, located on gravelly soils with strong presence of silt and chalky formations. The grapes, after the manaule harvest, are fermented spontaneously with only the indigenous yeasts with the skins. Ages 12 months in 500 l oak and acacia barrels. In the glass it has a deep golden yellow. The nose plays on notes of ripe yellow fruit, apricot and peach, then the grapefruit peel followed by spicy aromas. In the mouth it is medium structured, intense and broad, soft and with good acidity. A great wine of excellent drink, suitable for aging and improving over time.

Service

It is advisable to taste at a temperature of 8/10 °. 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.