This wine is a profound reference to the roots of the Tessari winery: a reference to the first vineyard owned by the family, the “first hectare” from which the grandparents Antonio and Cornelia left to found the company.
The grapes come from a manual harvest from the selected rows in the Coste UGA and then dry for about 40 days in our loft.
The subsequent soft pressing is followed by the fermentation of the must which takes place at a controlled temperature between 16 and 18 degrees in the small concrete tanks that belonged to grandfather Antonio for about 12 months.
The wine is then bottled where it will rest for at least 9 months before being released on the market.
Wine that we recommend serving at a temperature of 12 ° to enhance its aromas and scents.
The nose opens with a distinct hint of dried fruit, apricot and pear above all, followed by the minerality given by the volcanic soils and the balsamic quality of rosemary and sage.
On the palate it is an enveloping wine, with a distinct acidity and a notable aromatic persistence after swallowing.
After-meal wine, from mediation.
Some traditional combinations can be made with Venetian-style liver or bigoli with sardines or with aged cheeses.