Marmorelle bianco, white, Igt Salento

Fresh and jovial, Marmorelle Bianco, Igt Salento, it has a strong and dynamic personality, combined with a fascinating and fragrant complexity.

Summary

Technical sheets

Image related to: Marmorelle bianco, white, Igt Salentobottiglia di marmorelle Classification: white – IGT Salento

Alcohol level: 13,00 by vol.

Analysis: pH 3,20 – total acidity 5,70 g/l

Grape varieties: Chardonnay 80%, Malvasia Bianca 20%

Production vintage: 100.000 bottles

Vineyards location: Brindisi

Soil characteristics: clayey, medium consistency

Altitude: sea level

Year of implant: 1998

Training system: Cordon trained, spur pruned

Vines per hectare: 3.800

Yields per hectare: 8 tons

Harvest: chardonnay, from 10 to 15 August; malvasia bianca, from 15 to 20 September

Fermentation: 12 days

Malolactic fermentation: not carried out

Maturation: in steel tanks

Bottle maturation: 2 – 3 months

Vintages: 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007

Serving temperature: 10° C

Glass: medium size tulip-shaped goblets.

Tasting notes

Image related to: Marmorelle bianco, white, Igt Salentoetichetta del vino marmorelle bianco tenute rubino

Colour: light straw yellow, with delicate green nuance;

Bouquet: delicate and wrapping scents of fruit and flowers, notes of mango, banana, yellow peach, white plum, grapefruit, orange blossoms and broom;

Palate: round, well-balanced and persistent, sapid and mineral, its fresh acidity makes it pleasant and lively;

Characteristics: fresh and jovial, it has a strong and dynamic personality, combined with a fascinating and fragrant complexity;

Food matches: ideal with warm sea salad, boiled shrimps, 'tagliatelle' with shrimps and asparagus, spaghetti with clams and tartufo di mare;

Delicious with grilled swordfish rolls, parched sea bass and chicken with sage and thyme.

Recipe: Tiella tarantina (Taranto-fashion casserole)

Image related to: Marmorelle bianco, white, Igt Salentotiella tarantina (taranto-fashion casserole)

Ingredients:

0,5 kg of potatoes
0,5 kg of tomatoes
1 kg of mussels
300 g rice
Two zucchini
Two onions
Basil
Grated Pecorino cheese
Extra virgin olive oil.

Preparation:

Grease a high-rim casserole with oil and from a layer of finely sliced onions, then a layer of zucchini cut into rounds. Cover with a layer of peeled and sliced potatoes. Remove half shell from mussels and arrange the mussels over the potatoes. Wet rice with the filtered liquid from the mussels and sprinkle over mussels. Cover the rice with a layer of sliced tomatoes, add grated Pecorino and basil. Sprinkle with oil. Bake in a hot oven at 180 °C for 45 minutes.