Elektra - Valdisole

Elektra - Valdisole

Elektra by Valdisole is an aromatic macerated white wine with body, dense and fascinating. Obtained from white grapes that come from 75-year-old vineyards located on clayey soils. In the cellar, spontaneous fermentation and maceration for 7 months in 600-liter oak and acacia barrels with the addition of 5% of the whole bunch grapes halfway through fermentation. Aging in stainless steel tanks for 2 months. A vnio that proves to be of great purity and integrity that perfectly combines elegance and rigor with its wild and cheeky features.

Service

It is recommended to serve it at a temperature of 8/10 ° in tulip glasses. Daily wine that does not disdain to be aged a few years in the cellar.

Pairing

Excellent with preparations based on fresh fish and seafood. Good also to combine with white meat.

Cellar: Valdisole

Valdisole was born in early 2015 on the Roero hills - declared by Unesco, together with the nearby and much more noble Langhe, a World Heritage Site - in a small town called Corneliano d'Alba, in the province of Cuneo. The vines are found almost all in the areas of the Roero appellation and mostly in Valdistefano, one of the additional geographical mentions recently attributed to the Roero wine-growing area on the Langhe model. Valdisole's philosophy can be summed up in a few words: a blend of passion for wine and great curiosity. The desire to discover and experiment leads Giuseppe and Kyriaki to undertake continuous studies and travels, always with a background to international wine production (natural, ça va sans dire). From each trip they bring home winemaking methods from other areas of the world and that is why these wines cannot be defined as "traditional". One principle remains invariable: the only ingredient in wine making is, and remains, exclusively grapes. Valdisole follows totally natural practices in the vineyard without using synthetic chemicals: for example, copper is favored with elements such as propolis and seaweed; while the sulfur is of mineral origin (and not obtained from oil). Consequently in the cellar the fermentations are spontaneous and no type of enological forcing is used with very low doses of sulfur (around 25-30 mg / l) if not absent.