Pantagruel 2022 - La Cantina Di Cunéaz

Pantagruel  - La Cantina Di Cunéaz

100% Gewurtztraminer from the vineyards grown in Gressan, approximately 20 years old. The vinification takes place with 12-hour maceration with the skins, resulting in spontaneous fermentation of the free-run must directly in Barrique. It is then racked and aged for a further 4 months in oak barrels with battonage every 7 days, and then 9 months in large barrels after racking and further racking. No chemical adjustments such as clarification or filtration. The result is a well-rounded wine, full and opulent but with a straight and dry finish, an excellent liquid correspondence to this mountain climate.

Service

We taste it at a temperature around 8/10°C. It is recommended to serve it in tulip glasses. Wine to be drunk immediately but left to rest in the cellar a few years will reserve some beautiful surprises.

Pairings

Excellent with fish starters, fish main courses, ideal with a yellow risotto with prawns.

Cellar: La Cantina Di Cunéaz

The Cuneaz family is located in Gressan, on the outskirts of Aosta and owns 0.5 hectares where a local mix of vines coexist, some of which were planted over 100 years ago. The "cellar" is one of the rooms of their house, where some Barriques and some barrels reside, created in 2009 but already existing since the time of Nadir's grandfather. A few thousand bottles are produced but in a totally environmentally friendly way, without chemical treatments or pesticides. In the cellar the philosophy is the same, and we always try to enhance and respect the fruit that we bring home with a lot of attention and love. Natural wines, not in legislative recognition or certification, but, more importantly, natural in substance. Petit rouge, Vien de nus, Fumin and Vuillermin the native Pinot noir, Moscato, Pinot gris and Gewurztraminer the internationals: grapes that offer labels originating from vines planted even over a century ago. Bottles that are the result of love and unconditional passion for one's land and one's origins.