Nose
This gives LEI subtle complexity tones that combine with the most typical aromatic characteristics. The scent is
reminiscent of flowers such as white bergamot, wisteria and freesia with notes of golden apple and
freshly peeled hazelnuts with hints of aromatic herbs.
Palate
On the palate it is clean and persistent with an excellent correspondence to the scent.
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 4,200 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 70 hl/ha.
Winemaking
The clusters are de-stemmed and the berries gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie, then the wine re-ferments in the
bottle over 18 months. After disgorging it is given a further 6 months’ ageing before release.
Food Pairing
Lei is the perfect accompaniment to fish- and vegetable-based antipasti, non aged goat cheese, liver and fish. It will show good improvement during the four years following the vintage date.
