Nostalgia Maturano IGT Bio

Soft pressing of the grapes with stems then left to rest at low temperature to assist decantation. A single starter from the same grapes is prepared and combined with the pressed must, to start a naturally spontaneous, slow fermentation at no more than 18* lasting 20+ days. The wine was then left to rest on fine lees for 9 months, before being bottled for 12 months before release. 

Beautiful intense straw-yellow dress with golden reflections. Rich on the nose with bright hints of honey, stone fruit and On the palate, candied citrus and yellow plum then minerality and flint. Decisive but never invasive complexity in the mouth, elegant and vibrant. Beautifully persistent and balanced.

“Smells a little bit of almonds at first and opens up to lemon cream and clementine and just a touch spicy, yellow plum. Zesty and aromatic without being perfumed. Almonds on the palate too but quite steely and bone dry. Rather sophisticated in its subtlety but not particularly complex (yet). Lovely dry, almost chalky texture adds interest. Very precise flavour and a stony aftertaste. Less fruity on the palate than on the nose though on the second day it was a more spicy and showing that yellow plum character. As this is the first time I have tasted the wine, I have no real idea how it will age but the structure (not the flavour) reminds me a little of Chablis so I think it should age well. It is remarkably persistent……” Julia Harding MW, JancisRobinson.com