Lansilò Bianco di Merlot 2025
Lansilò Bianco di Merlot 2025
The chivalric ideals of loyalty, prowess and keeping one’s word blend with those of courtly love, devotion as purification, and sublime love.
Wine profile
- Winery
- Cantina Il Cavaliere SA
- Vintage
- 2025
- Bottle size
- 75 cl
Tasting notes
Taste: full and soft, fresh, light and balanced, glyceric in texture with good persistence on the palate. Aromas: when young, essence of spring flowers, tending toward white flowers; when mature, white fruit such as peaches.
Food pairing
Excellent as an aperitif, or paired with lake and sea fish, mixed fried dishes, and fresh cheeses.
Winemaking
Manual harvest when the right stage of ripeness is reached. Crushing-destemming every 30 minutes into a horizontal press. Gentle pneumatic pressing of the skins. Must flotation. The mass is warmed to 16°C to start alcoholic fermentation. At the end of alcoholic fermentation, the wine is racked into temperature-controlled stainless steel tanks and worked on the lees. If necessary, malolactic fermentation is also completed. After racking, the wine remains in stainless steel tanks for at least a couple of months more. Before bottling, blending between the different tanks is carried out and the wine is filtered. Malolactic fermentation: carried out in stainless steel tanks. Maturation: in stainless steel tanks. Minimum bottle ageing: 3 months. Closure: DIAM cork guaranteed free from cork taint. Soil type: fresh, light and mineral. Viticulture: integrated production methods. Training system: single Guyot. Vineyard planting year: 1983. Yield per hectare: 90 quintals (63 hl). Harvest period: early September. Harvest method: manual.
Aging potential
3–4 years
Lansilò Bianco di Merlot 2025
The chivalric ideals of loyalty, prowess and keeping one’s word blend with those of courtly love, devotion as purification, and sublime love.
Wine profile
- Winery
- Cantina Il Cavaliere SA
- Vintage
- 2025
- Bottle size
- 75 cl
Tasting notes
Taste: full and soft, fresh, light and balanced, glyceric in texture with good persistence on the palate. Aromas: when young, essence of spring flowers, tending toward white flowers; when mature, white fruit such as peaches.
Food pairing
Excellent as an aperitif, or paired with lake and sea fish, mixed fried dishes, and fresh cheeses.
Winemaking
Manual harvest when the right stage of ripeness is reached. Crushing-destemming every 30 minutes into a horizontal press. Gentle pneumatic pressing of the skins. Must flotation. The mass is warmed to 16°C to start alcoholic fermentation. At the end of alcoholic fermentation, the wine is racked into temperature-controlled stainless steel tanks and worked on the lees. If necessary, malolactic fermentation is also completed. After racking, the wine remains in stainless steel tanks for at least a couple of months more. Before bottling, blending between the different tanks is carried out and the wine is filtered. Malolactic fermentation: carried out in stainless steel tanks. Maturation: in stainless steel tanks. Minimum bottle ageing: 3 months. Closure: DIAM cork guaranteed free from cork taint. Soil type: fresh, light and mineral. Viticulture: integrated production methods. Training system: single Guyot. Vineyard planting year: 1983. Yield per hectare: 90 quintals (63 hl). Harvest period: early September. Harvest method: manual.
Aging potential
3–4 years