Description

• Alcohol %: 13.5%
• Decant Time: 45 minutes
• Taste: lemon peel, green apple, white flowers, wet stone / flint, saline minerality, almond skin, fresh herbs, textured mid-palate, vibrant acidity, long finish
• Food Matching: White fish, Shellfish (oysters, clams, scallops), Creamy poultry (poule au pot), Frogs' legs in cream sauce, Stewed pork belly (Japanese otsumami chashu), Soft and sheep cheeses
• Grape Variety: Timorasso : 100%,

Tasting note

酒液呈淡稻草黃帶一點綠光，香氣以檸檬皮、青蘋果和白花為主軸，襯以濕石頭與礦物感，還有一抹杏仁皮與青草氣息。口感鮮活，酸度挺立但不鋒利，中段質地豐滿、有細緻的酵母感與礦鹽味，尾韻乾淨且回甘悠長。酒莊以手工採收與低產量管理著稱，葡萄來自坡地石灰質與黏土混合土壤，排水良好，陽光與土壤共同帶來那股緊實的礦質張力。釀造上採取溫和處理：輕壓、低溫發酵，部分於大木桶或中性桶陳放並與細泥接觸提升口感厚度，瓶裝前以最少的加工保持原始風土特徵。建議略微醒酒或靜置半小時再飲，最適合搭配海鮮、奶油風味白肉或中等風味起司。

Pale straw with a hint of green, this Langhe bottling offers an expressive nose of lemon peel, green apple, white blossom and delicate alpine herbs over a core of wet stone and flinty smoke. The palate is bright and focused: lively acidity drives a fleshy, textured mid‑palate edged with saline minerality and a subtle almond-bitter finish. Producer notes: made by a dedicated Langhe estate that prioritises low yields, gentle vineyard work and careful cellar handling to let site character speak. Winemaking notes: hand-harvested fruit is handled with soft pressing and cool fermentation in stainless steel with a portion aged in large neutral vessels and kept on fine lees for texture, using minimal sulphur and light filtration at bottling. Vineyard notes: grapes come from well‑drained, calcareous-clay soils on Langhe slopes where exposure and soil minerality give the wine its hallmark tension. Best enjoyed slightly chilled; open or decant for 30–60 minutes to reveal layered aromatics. Food pairing: seafood, creamy poultry, delicate pork dishes and medium-strength cheeses.

Winery

維爾納博爾戈尼奧是座立基於朗和山區的小型酒莊，重視田間細節與低產管理。釀酒風格偏向保留風土：人工採收、溫和壓榨、在中性或大桶中與果泥接觸提升結構，讓土地的礦質和酸度成為主角。

Virna Borgogno is a Langhe estate focused on expressing local terroir through attentive viticulture and restrained cellar work. The team favours hand-harvest, low yields and a measured use of ageing vessels to preserve freshness and mineral clarity.