Giancola, white, Igt Salento

Giancòla, white, Igt Salento

A rich and full wine, deep and persistent. Giancòla, white Igt Salento, enchants for its harmony and for the distinctness of the fruit.

Summary

Technical sheets

Image related to: Giancòla, white, Igt Salentobottiglia di giancola Classification: white – IGT Salento

Alcohol level: 13,50% vol.

Analysis: pH 3,32 – total acidity 6,10 g/l

Grape variety: Malvasia Bianca 100%

Production vintage: 30.000 bottles

Vineyards location: Brindisi

Soil characteristics: sandy

Altitude of vineyards: sea level

Year of implant: 1996

Training system: cordon trained, spur pruned

Vines per hectare: 3800

Yields per hectare: 6 tons

Harvest: first decade of September

Fermentation: steel tanks

Malolactic fermentation: not carried out

Bottle ageing: 6 – 8 months

Vintages: 2005, 2006, 2007

Serving temperature: 10° C

Glass: medium size goblets.

Tasting notes

Image related to: Giancòla, white, Igt Salentoetichetta del vino
giancola tenute rubino

Colour: straw yellow with lively golden green highlights;

Bouquet: fragrant scents of broom, iris and acacia follow notes of pineapple, yellow peach, vanilla, almond and marine fragrance;

Taste: very elegant and gentle, it strikes for its roundness, structure and sapid flavour well-balanced by a fresh and gratifying acidity;

Characteristics: a rich and full wine, deep and persistent, it enchants for its harmony and complexity and for the distinctness of the fruit, it expresses an important attitude for ageing;

Food matches: best served with rich dishes like swordfish rolls with sauce 'alla messinese', risotto with 'gamberoni imperiali di Gallipoli' and truffle, roasted groper with Mediterranean herbs, char-grilled 'tonno pinna rossa' fillet. Serve with cruditè of langoustine, steam cooked langoustine served with a drop of extra virgin olive oil, raw seafood. Delicious with fish, cous cous with harissa and speck omelette.

Recipe: Cozze Gratinate (Gratinated Mussels)

Image related to: Giancòla, white, Igt Salentogratinated mussels

Ingredients
1 kg of mussels
100 g breadcrumbs
50 g grated Pecorino cheese
A garlic clove
a glass of dry white wine
a small bunch of parsley
extra virgin olive oil
salt and pepper to taste.

Preparation
Heat some oil in a pan, add the mussels and wait until the shells open. Once opened, remove the top shell keeping the one with mussel aside. Mix breadcrumbs, cheese and finely chopped garlic, add salt, pepper and white wine. Cover each shell with some of the mixture, then arrange all the mussels on a baking tray avoiding to overlap them. Sprinkle with oil and bake until the top is golden and crisp.