THE WINE
The PerLaGioia of the Ancarani winery is a bland of Albana grapes for 95% and from other white vines from Romagna for the remaining 5%. Yes, we are in Emila Romagna and more precisely in Oriolo dei Fichi in the province of Ravenna. Here, the hilly terroir, we are about 130 meters above sea level, is mainly sandy with the presence of silt and clay. The Ancarani winery embraces the philosophy of the Italian Independent Winegrowers (which they are part of); total respect for nature, elimination of all chemical products both in the vineyard and in the cellar; long macerations to transfer all the grape components to the wine and reduction on the usege of sulphites.
THE WINEMAKING
The harvest is strictly manual and takes place in the first weeks of September. Only the selected grapes are brought to the cellar for winemaking. Once in the cellar the grapes are de-stemmed and softly pressed; a short stop in the press follows for a delicate extraction of the aromas. the wine then matures for 3 months on indigenous yeasts. It decants and refines in concrete tanks to ensure natural clarification and the evolution of the structure. After bottling, the wine rests for at least 2 months in the cellar before being placed on the market.
THE TASTING
Intense straw yellow. The aroma is delicate with pleasant hints of white and yellow flowers of hawthorn and broom. A light citrus note follows to close with puffs of spontaneous officinal herbs. Dry and mineral on the palate with good flavor. The finish is also nice with a slight tannic note that gives persistence.
FOOD PAIRINGS
Perfect as an aperitif, it goes well with fish and soft cheeses. Must try with mixed cold cuts.
THE AWARDS
2018
– 3 vines (wine of great stylistic and organoleptic profile) by the Italian Sommelier Association