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Parallelo 41 - Alghero DOC 2019 (bottle 75 cl)

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Sella & Mosca

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€ 15,53
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VARIETIES: Parallelo 41 is obtained from two noble grapes: the native Torbato variety, originally from the Iberian peninsula; and the international Sauvignon. Both have outstanding genetic profiles.

PRODUCTION AREA: Tenute Sella&Mosca at Alghero, in the south-east quadrant, characterised by light, wind-driven, sandy soil and ancient marine limestone deposits.

HARVEST PERIOD: Mid September for early-ripening Sauvignon and the first ten days of October for the later-ripening Torbato.

WINEMAKING: The grapes of both varieties are soft-crushed after being harvested at the coolest time of day with the shortest possible interval between picking and arrival at the winemaking cellar. Brief low-temperature skin contact encourages the release of varietal compounds before the removal of the juice from the skins, which is carried out by soft pressing. The must is allowed to settle at low temperature and then fermented for 20 days in French oak barriques. After a period of lees stirring, the two varietal wines are blended for brief maturation in small acacia casks. Special care is taken to avoid the onset of malolactic fermentation after alcoholic fermentation is complete.

APPEARANCE: Brilliant, deep straw flecked with hints of gold.

NOSE: Intense, complex and full, revealing the overripeness of the grapes in marked notes of acacia and broom honey against a varietal background nuanced by hints of oak-derived vanilla.

PALATE: Soft and sumptuously rich, delivering excellent upfront structure accompanied by fullness and long-lingering length. The complexity of the nose is echoed in warm sensations of flowers and tropical fruits, enhanced by vanilla-like notes and a faint echo of toastiness from the oak before signing off with a whistle-clean after-aroma.

ACIDITY LEVEL: 5,8 g/l.SERVE: In broad-rimmed glasses at 10-12°C.

FOOD MATCHINGS: Savour slowly at a wine bar, as an accompaniment to challenging finger foods or in carefully considered matchings with innovative gastronomy.

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