LOMBARDIA
Montunal was born from the selection of the best bunches of Turbiana and takes its name from the village that houses the winery and vineyards, Montonale, Montunal in the local dialect. It represents the authentic expression of the native grape variety, which here reveals all its personality.
Grape variety
100% Turbiana.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the village of Montonale, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Guyot pruning, 5/6 buds per plant.
Season in the field: budding began with a slight delay due to below-average temperatures in April and May.
Despite the hailstorm of 25 April, which reduced the load of shoots on the plant, the season continued regularly until the further hail phenomenon of 24 July, which caused a further quantitative loss. The summer did not show any heat peaks, and the bunches ripened optimally until the harvest, which began in mid-September and ended in the very first days of October.
Average yield: 100 q/ha.
Vinification
The bunches are selected and cooled before pressing, to preserve the aromatic precursors as much as possible. A soft pressing then takes place in the absence of oxygen, to avoid oxidation of the noble components of the grapes. We select only the fraction of the free-run must, obtained at very low and delicate pressures; We let it clear by natural decantation and ferment, using indigenous yeasts, for about 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage (suspension of the fine lees). This is followed by a short aging in the bottle.
Tasting Notes
Brilliant colour, pale straw yellow with greenish reflections.The nose expresses floral and fruity notes in which aromas of white-fleshed fruit, citrus fruits, a hint of tropical fruit and broom dominate, with balsamic notes of thyme and intriguing mineral hints of damp stone. In the mouth it reveals a perfect balance between freshness and structure, with a pleasant mineral flavour that gives depth and persistence to the finish.
Pairings
Perfect as an aperitif, it goes well with baked, grilled or boiled fish dishes, in particular preparations based on lake fish such as trout, perch and whitefish. Try it with herring alla gardesana, a traditional Garda Lake local dish.
Alcohol content and serving temperature
Alcohol content: 13.5 % Vol.
Serving Temperature: 10 - 12 °C.
End
LOMBARDIA
Montunal was born from the selection of the best bunches of Turbiana and takes its name from the village that houses the winery and vineyards, Montonale, Montunal in the local dialect. It represents the authentic expression of the native grape variety, which here reveals all its personality.
Grape variety
100% Turbiana.
Vineyards of origin
We select the ideal grapes for this wine from all the company's vineyards in the village of Montonale, exposed to excellent and constant ventilation that allows the perfect ripening of the bunches.
Soil: clayey, calcareous and rich in minerals.
Training system: espalier with Guyot pruning, 5/6 buds per plant.
Season in the field: budding began with a slight delay due to below-average temperatures in April and May.
Despite the hailstorm of 25 April, which reduced the load of shoots on the plant, the season continued regularly until the further hail phenomenon of 24 July, which caused a further quantitative loss. The summer did not show any heat peaks, and the bunches ripened optimally until the harvest, which began in mid-September and ended in the very first days of October.
Average yield: 100 q/ha.
Vinification
The bunches are selected and cooled before pressing, to preserve the aromatic precursors as much as possible. A soft pressing then takes place in the absence of oxygen, to avoid oxidation of the noble components of the grapes. We select only the fraction of the free-run must, obtained at very low and delicate pressures; We let it clear by natural decantation and ferment, using indigenous yeasts, for about 10 days in stainless steel tanks at a controlled temperature. The wine matures for at least 6 months on the noble lees with constant bâtonnage (suspension of the fine lees). This is followed by a short aging in the bottle.
Tasting Notes
Brilliant colour, pale straw yellow with greenish reflections.The nose expresses floral and fruity notes in which aromas of white-fleshed fruit, citrus fruits, a hint of tropical fruit and broom dominate, with balsamic notes of thyme and intriguing mineral hints of damp stone. In the mouth it reveals a perfect balance between freshness and structure, with a pleasant mineral flavour that gives depth and persistence to the finish.
Pairings
Perfect as an aperitif, it goes well with baked, grilled or boiled fish dishes, in particular preparations based on lake fish such as trout, perch and whitefish. Try it with herring alla gardesana, a traditional Garda Lake local dish.
Alcohol content and serving temperature
Alcohol content: 13.5 % Vol.
Serving Temperature: 10 - 12 °C.
End
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