Description

• Alcohol %: 12.5
• Decant Time: 20 minutes
• Taste: citrus zest, green apple, pear, white flowers, almond skin, chalky minerality, saline, crisp acidity, light-to-medium body, fresh and zesty
• Food Matching: oysters and shellfish, grilled white fish, seafood risotto, sushi and sashimi, light pasta with olive oil or lemon, soft goat cheeses, tempura, salads with citrus dressing
• Grape Variety: Garganega , Trebbiano di Soave ,

Tasting note

這款索阿維經典 Foscarino 2023 以清新活潑為主軸，先是檸檬皮與青蘋果的明亮果香，接著流露梨子與白花的溫柔氣息，尾韻則帶有杏仁皮和迷人的海鹽礦物感。口感爽脆、酸度鮮明，酒體輕至中等，細膩的酒泥陳放增添了絲滑質地但沒有橡木的重感，整體乾淨利落。酒莊來自索阿維經典產區的丘陵地塊，土壤以白堊、石質與火山成分為主，利於保留清晰的礦感與果香。釀造上採低溫發酵與溫和壓榨，短時間酒泥接觸以增加口感厚度。建議冷飲或在醒酒器中靜置約20分鐘，最適合搭配鮮味海鮮、清淡義大利燉飯或是綠色沙拉，是夏日與朋友分享的好選擇。

Bright and vocal, this Soave Classico from the Foscarino expression opens with zesty lemon peel, green apple and a hint of ripe pear, followed by delicate white florals and a touch of almond skin. The palate is defined by brisk, refreshing acidity and a distinct chalky-mineral backbone that lifts the fruit and keeps the finish saline and lingering. Winemaking favors gentle pressing and cool, controlled fermentation to preserve primary aromatics; the wine spends time on fine lees for texture but sees little to no oak, resulting in a clean, focused profile with subtle weight and length. Vineyard sites in the Classico zone on stony, calcareous and volcanic-influenced soils produce grapes with concentrated aromatics and bright natural acidity. Enjoy lightly chilled after a short decant or 20 minutes in a carafe to reveal more aromatic lift. A versatile match for seafood, light pastas, and fresh cheeses, this bottling brings energetic freshness and minerality to the table.

Winery

酒莊位於索阿維經典腹地，重視地塊表現與清爽純淨的白酒風格。葡萄園多為石質、白堊與火山土壤，採低產量與精細栽培，早採保留鮮度。釀造上以低溫發酵、溫和酒泥接觸為主，盡量避免橡木影響，讓田地的礦感與果香能直接呈現。

A producer working in the heart of Soave Classico, focusing on site expression and clean, precise white wines. Practices emphasize careful vineyard management on stony, calcareous and volcanic-influenced slopes, early picking for freshness, and cellar work that preserves aromatics — cool fermentation, gentle lees aging and minimal oak to showcase terroir.