Nono 4 Terre 2016
| Grape variety | Malvazija istarska |
| Vineyard | Grum, Žmergo, Škrline, Škrinjari |
| Vineyard age | 25 years, 15 years, 15 years, 35 years |
| Vineyard orientation | southwest |
| Growing form | one sided guyot |
| Soil composition in wine | red soil 60%, black soil 15%, grey soil 15%, white soil 10% |
| Vintage time | october |
| Vintage | by hand |
| Yield | 1,0-1,5kg |
| Vinification | fermentation in inox tank, 240 days of cold maceration on 10 - 12 °C |
| Aging | 30 months in oak barrels of 25 HL |
| Alcohol by volume | 13,5 |
| Total acidity | 5,2 |
| Unfermented sugar | 2,5 |
| Serving temperature | 13-15 °C |
Selection of the best grapes of Istrian Malvasia from selected vineyards on Istrian red, black, gray and white soil.
The main characteristics of the soil and what gives the wine:
Black soil - structure and durability
Gray soil - consistency
Red soil - minerality
White soil - freshness and flowering
Harvest by hand in early October. Maceration and postfermentation for 8 months in stainless steel tanks at controlled temperature. Maturation for 30 months in acacia barrels of 2500 liters.
The color of the wine is irresistibly reminiscent of the most interesting antiques, with a hint of green olive.
The wine has an excellent aromatic stability, from aromatic herbs (sage, parsley, origano) to tropical fruits (guava, komquat), dried citrus, very ripe summer yellow fruits, quinces, ripe pears, almonds, flowers (hawthorn, wild rose, jasmine), carob in an exciting and endless array leading to delicate spicy traces of hay and tobacco.
The texture is oily and the structure firm, with a long aftertaste in which ripe and dried fruit are mixed and quite a bit of bitterness. The wine is full-bodied, fatty, mineral, with a pleasant fresh finish and paired with elegant tannins.
Gastronomic recommendation: This wine requires substantial and elegant food; from scampi, lobster and fish like rhombus and leaf, fillet with mushrooms, over frittata and pasta with black truffles. We also recommend roasting and stews of game (pheasant, quail, venison).
Recommended serving temperature: 13-15 ° C
