Nose
The bouquet releases rich notes of rennet apple and freshly-shelled hazelnut, enlivened by rosemary and mint.
Palate
On the palate, it is clean-edged and ultra-crisp, like the first bite into an apple, mirroring the fragrances of the bouquet, while the finish is very long-lived.
Growing Conditions
The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between MounT Pizzoc and Mount Visentin.The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
Harvest
The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained to a mix of Sylvoz and Cappuccina. Harvest generally occurs in the second half of September and the vineyard yield averages 80 hl/ha.
Winemaking
After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie for a few months, then the wine re-ferments in the bottle over 14 months. After disgorging it is topped up with the same wine, then given a further 4-6 months? ageing before release.
Food Pairing
Sei Uno is the perfect accompaniment to fish- and vegetable-based antipasti and other dishes. It will show good improvement during the four years following the vintage date; if it is well stored, its nose and palate will grow in complexity well over six years after harvest.
