Nicosia Lenza di Munti ETNA BIANCO

A blend of the diverse and distinct terroir of Clos Marey-Monge.

Limestone and clay.

The brilliance of its luminious deep ruby hue is matched by the depth of the black fruits,  moka and curry aromas. The attack is fresh on the palate; there is a tight tannic structure  and velvety-smooth tannins. The finish is long and harmonious, savory and ever-so-slightly  mineral.

The grapes of each separate terroir are hand-harvested before being transferred in 10kg  baskets to the Sorting Table where they are sorted by hand and destemmed. From here,  the grapes are placed into stainless steel fermentation vats using gravity flow. No pumping  or pressing takes place. Only indigenous yeasts found on grape skins ferment the grapes.  Long Maceration, for a minimum duration of five weeks, is employed. Punching-down and  Pumping-over is limited; we Pump-over a few times at the start, then stir approx.10 times  when the density is lower than 1020). Next, the wine is extracted and all solid matter is  carefully removed from the tank and pressed in a pneumatic wine press. We then blend the  wine and the juice from the pressed solid matter. The wine is aged in French Oak barrels for  22 months; 30-40% of all French Oak barrels are new. The different cuvées that combine  to create Clos Marey-Monge Monopole are racked-off and then assembled together before  undergoing Kieselghur filtration before bottling. 

FOOD PAIRING: Roe Leg, Coq au Vin, Mature  Cheeses