Ca' Lustra Wines
Bianco Colli Euganei DOC
Garganega, Tai Bianco, Sauvignon, Moscato and Pinot Bianco make up this traditional blend balanced between aromaticity, texture and drinkability. The color is straw yellow with lively reflections, the bouquet is reminiscent of wild flowers and white pulp fruit, the taste is pleasantly rounded with a tantalizing freshness.
Information
- Grape varieties Garganega, Tai Bianco, Manzoni Bianco, Sauvignon, Moscato Bianco
- Alcohol % vol 11.5
Technical Data
- Total acidity 4.8 g/l
- Sugar 2 g/l
- pH N/A
- Total sulfites 27 mg/l
Ingredients
Grape, sulphites.
For you who love to discover the secrets of our vineyards and wines.
Log inVintage notes
The year 2023 is characterized and heavy rains and great production, giving us so a lot of work and exciting wines.
Sensorial analysis
Straw yellow with golden hues, fairly consistent in the glass. The nose is rich, complex, with notes of sweet flowers and ripe yellow-fleshed fruit such as peach and apricot. Slight mineral nuances of stone and herbs surround the bouquet. The sip enters delicately, then becomes fresh, soft and persistent. Interesting is the final taste which reminds floral notes.
The history of Bianco Colli Euganei DOC
Before wine acquired the important commercial value it has today, farmers used to plant many varieties of grapes next to each other and sometimes grew a small vegetable garden between the rows. This increased the plants’ resistance to pathogens due to the variety of cultivation and ensured the family’s annual sustenance.
When harvest time arrived, the grapes were picked, pressed and vinified together. This wine received DOC status in 1969 and since then has been one of the most important white wines of the Euganean Hills.
Nowadays, the blend is decided by the sensitivity of the cellar-man who, while remaining within the parameters dictated by the regulations, seeks balance by choosing from the white grapes most widely grown in the area.
Pairings
Our Bianco Colli Euganei DOC is perfect as an aperitif, it goes well with a vegetable first course or a slice of prosciutto crudo. It surprises when paired with a pizza. We suggest serving at around 10°C.