Pratello Lieti Conversari

PRATELLO Lieti Conversari

Tasting Notes

Striking, unique variety which treads a neat line between mellow generosity and crisp restraint. Begins with ripe aromas of honey, acacia and white florals followed by a buttery spill of lemon curd and apricot with hints of nutmeg and cinnamon, its supple curves snugly held by a corset of vibrant, lemony acidity befitting its Rieslingand Pinot Bianco origins. Lieti Conversari translates to "happy conversations." 

Manzoni Bianco   \man ZOH nee\    \bee AHNG koh\

This grape is a cross between Riesling Renano and Pinot Bianco, and is widely grown in northern Italy. Like Riesling, this varietal is rich, aromatic with notes of honey, lime and orange zest. Also known as Incrocio Manzoni, it is named after Professor Luigi Manzoni, principal of the Viticulture and Oenology School of Conegliano, who created the new varietal in the 1930s by cross-breeding. From its parents, Manzoni Bianco inherited an adaptability to various vineyard soils and climate conditions. It also is resistant to a vriety of diseases, and like Rielsing is an early-ripening variety.

CSPC +773152
Vintage: 2014
Case: 6x750ml
Region: Lombardy, Italy
Varietal: Manzoni Bianco

Certified Organic

Certified Organic

Lombardy, Italy

Lombardy, Italy

Region & Vineyard Notes

The Lombardy region is considered a cool contiental climate, but is actually home to an impressive diversity of mesoclimates thanks to its proximity to the Central Alps in the north and the large lakes Como, Iseo, Maggiore and Garda. The Pratello Vineyards are located on the gentle south facing hills in the mictoclimate of Garda Lake, which acts as a thermal accumulator that is very important for the maturation of the grapes. The soils is moraine, which is a stony and very loose soil type with some clay, ideal for the cultivation of vines.

Technical Notes

Vineyards: morainic hills of Lake Garda
Soil: very loose and stony
Altitude: 250 meters above sea level
Planting: 5000 vines per hectare
Harvest: by hand
Winemaking: Cold fermentation in stainless steel tankfor 4 months then an additional 6 months in the bottle pre-release.   

Alcohol: 13.5
Residual Sugar: 6 mg/litre
PH: 3.30