I’m Eos
I’m the sunrise sun, delicate, that warms the vines, the grapes, the soil. I’m energy, phoyosintesis, life. I’m the garganega grape, indigenous variety, traditional whit wine. I’m Diletta Tonello, Italian vigneron.
WINEMAKING
Grapes are dried in crates for a month. After that, grapes are destemmed and left in the press to macerate (skins and must together) for at least 16 hours. Subsequently, it is pressed and clarified and fermentation begins at a controlled temperature. Wine ages in concrete barrels for at least a year.
After bottling, it remains in the bottle for a few months to refine.
TASTING NOTES
Color light yellow. At the nose exotic fruit, almound, with sentor of white pepper and vanilla. At the mouth it’s dry and sapid.
PAIRING
First dishes, mushrooms, white meat, grilled meat or fishes.
VARIETY
100% Garganega
VINEYARD
Pergola Veronese, 1989
HARVEST
By hands. usually at the end of September
SOIL
Volcanic soil and clay
BOTTLES
750 ml
TEMPERATURE OF SERVICE
8°C-10°C
ALCOOL
12,5 % vol.
ACIDITY
5 g/l pH: 3,28
