Color:
Rich golden yellow with bright reflections.
Nose:
The nose is a bacchanalia in itself: almond sabayon, bitter almond oil, grated brown apple and some chamomile tea with delicate notes of oxidation in the top notes provide a brilliant start. Candied orange peel and dried quince mingle with balsamic herbal spice and saffron. Complex and multilayered, it makes the curiosity grow and the saliva shoot in.
Mouth:
On the nose, the wine is focused and clear with precise, medium-bodied acidity and a sparkling clean appearance on the palate. The 2011 Carato from Montenidoli is clearly defined by its oxidative notes that bundle a multilayered and clear aroma picture. Bone dry, it's not about fruit here, but structure, ripeness and spice. The tannins are reminiscent of Darjeeling, any sweet impression on the nose is consistently negated. Vernaccia for the advanced and curious. Develops phenomenally with air.
Food recommendations by Sebastian Bordthäuser:
- Focaccia with nuts, figs and scamorza affumicata (vegetarian)
(Cheese, Nuts (nuts), South fruits, Focaccia, Vegetarian dishes)
- Fried sole in creamy sauce with morels
(fish, mushrooms and truffles, sole, morels)
- Corn poulard soup with porcini mushrooms, pointed cabbage and raisins
(poultry, mushrooms and truffles, porcini mushrooms, cabbage vegetables)
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | 750ml |
| Alcohol content | 13,5% Vol. |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 7,4 g/l |
| Drinking temperature | 11° |
| Manufacturer | Montenidoli, I 53037 San Gimignano / Italy |