Name: 'Pavese XXIV' Blanc de Morgex et de La Salle Metodo Classico Valle d'Aosta Doc
Brand: Ermes Pavese
Price: 41.5 EUR
Availability: InStock

Bright straw yellow. Balsamic, mineral with hints of hydrocarbons, mint and hints of apple and bread. Fresh and vibrant, creamy, savory and fruity, lingering.

The whole, unstemmed Prié Blanc clusters undergo a soft pressing followed by the first fermentation in stainless steel. After a stay of about 9 months on fine lees, the base wine is bottled with selected natural yeasts, which is followed by the second fermentation in the bottle. The wine matures for 24 months before disgorgement. No sugar is added at the time of refilling, only the same wine from the same vintage.

I grappoli di Prié Blanc, interi e non diraspati, subiscono una pressatura soffice a cui segue la prima fermentazione in acciaio. Dopo una permanenza di circa 9 mesi sulle fecce fini, il vino base viene imbottigliato con lieviti naturali selezionati a cui segue la seconda fermentazione in bottiglia. Il vino matura per 24 mesi prima della sboccatura. Al momento del ricolmo non vengono aggiunti zuccheri, ma solamente lo stesso vino della stessa annata.

<label>Soil:</label>Mountain sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low arbor
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Last decade of September
<label>Vinification and ageing:</label>Soft pressing of undestemmed grapes. Vinification in temperature-controlled stainless steel with frequent mounding. Aging for 9 months in steel, then taking of foam and aging on the lees for 24 months. Pas dosé, refilling is done with wine from the same vintage.
<label>Sulfur dioxide:</label>na

Blanc de Morgex et de La Salle Metodo Classico Valle d'Aosta Doc

Prié Blanc

Acciaio

Bottiglia

Ermes Pavese

Italia

Morgex e La Salle

Vigneti località La Salle

Valle d'Aosta

Alta Valle d'Aosta

Intense straw yellow with fine, persistent perlage. Apple, dried fruit, herbs, honey, peanut butter, mineral hydrocarbon notes. Creamy, savory, harmonious.

The " Pavese XXXVI Blanc de Morgex et de La Salle Metodo Classico Valle d'Aosta Doc" is made from 100% Prié Blanc grown at 900/1200 meters above sea level.
The whole, unstemmed clusters undergo a soft pressing. The first fermentation is done in steel. After a stay of about 9 months on fine lees it is bottled with selected natural yeasts. A second fermentation in the bottle then takes place. After 36 months on the lees, disgorgement takes place.
No sugar is added at the time of refilling, only the same wine from the same vintage.

The " Pavese XXXVI Blanc de Morgex et de La Salle Metodo Classico Valle d'Aosta Doc" is made from 100% Prié Blanc grown at 900/1200 meters above sea level. It has an intense straw yellow color with fine and persistent perlage.

<label>Soil:</label>Mountain sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Lower Pergola
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Undestemmed clusters undergo soft pressing. Fermentation in stainless steel and soaking on fine lees for 9 months. Second fermentation and bottle aging for 36 months on the lees, with subsequent disgorgement. Classic Method.
<label>Sulfur dioxide:</label>na

Straw yellow with golden highlights. Tropical fruits, savory notes. Sweet and velvety, fresh and smooth.

Prié Blanc grapes are left on the vine to over-ripen, then harvested frozen in December, when temperatures drop as low as -10° C. Peculiar to Nineveh is the winemaking process, which begins with gentle pressing of the still-frozen berries, a technique that yields a more concentrated must.

<label>Soil:</label>Mountain sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low arbor
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>First decade of December
<label>Vinification and ageing:</label>Overripe and harvested with partially frozen berries, vinified and aged in steel for 4 months.
<label>Sulfur dioxide:</label>na

Vino da Uve Stramature

Vigneti località Morgex

Mild straw yellow. Flowers, citrus with mineral notes. Fresh and savory.

"Valle d'Aosta Blanc de Morgex et de La Salle" is a wine made from the Prié blanc grape variety from vineyards in the area of the municipalities of Morgex and La Salle. The boundaries of the appellation run from the left of the Dora Baltea River, on the border of the municipalities of Avise and La Salle, following the valley to the border between Morgex and Pré Saint Didier, throughout the territory extending from the river to an altitude of 1,200 meters.

<label>Soil:</label>Mountain sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low arbor
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>The unstemmed grapes are pressed. After controlled fermentation in stainless steel, several pumpovers are carried out. The wine stays about 9 months in steel in large tanks, then in the bottle for 1 month.
<label>Sulfur dioxide:</label>na

Blanc de Morgex et de La Salle Valle d'Aosta Doc

Straw yellow. Peach, smoky notes, spice, honey and vanilla. Persistent.

Priè Blanc grapes are harvested and selected by hand before arriving at the winery where they are pressed without destemming. After a 48-hour cold maceration, the berries are softly pressed for a second time. The resulting must goes into French oak barrels where it ferments and ages for 1 year before being bottled and aged for 10 months.

Priè Blanc grapes are harvested and selected by hand before arriving at the winery where they are pressed without destemming. After a 48-hour cold maceration, the berries are softly pressed for a second time. The resulting must goes into French oak barrels where it ferments and matures for 1 year before being bottled and aged for 10 months.

<label>Soil:</label>Mountain sandy
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low arbor
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>The selected, unstemmed clusters are pressed and left to macerate for 48 hours at a cold temperature (5° degrees) and then undergo a soft pressing. Fermentation is done in French oak barrels of several passages with frequent batonnage. After one year in wood, the wine from the different barriques is blended in stainless steel barrels for one year.
<label>Sulfur dioxide:</label>na

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