Wine Castellari Bergaglio, Gavi DOCG di Tassarolo, "Fornaci", 2013
The wine is medium to rich green color with golden highlights.
On the palate the wine captured the tone of ripe citrus fruit and nuances of anise. The finish is long, with sweet notes of pineapple.
In the aromatic bouquet of wine contains tones of ripe yellow apples and tropical fruits.
The wine goes well with seafood, grilled fish, Italian cuisine - pasta, risotto.
"Fornaci" - the perfect wine to enjoy it every day, or as often as you wish. Recommended to serve wine in the glass "tulip" at a temperature of about 10 ° S.Srazu after harvest grapes underwent soft pressing to extract the very best from the berries. To maintain the flavor of wealth is slow fermentation at a controlled temperature of 18-20 ° C, which lasted 20 days. Despite the minimum aging period, the wine has reached a certain level of maturity and balance. Wine can be stored in the bottle for several years without deterioration.
Castellari Bergalo winery, founded in 1890, is located in a quiet leafy setting, Gavi, in the province of Alessandria in Piedmont. Vineyards stretch at an altitude of 300 meters above sea level in the countryside Rovereto, surrounded by oak forests. Hence the name: rovereto - "oak forest". For hilly landscape local farmers call this area the "high ground". Here, on the characteristic of the region reddish soils rich in clay and iron, white grape varieties are grown. These soils are ideal environment for noble varieties Cortese used for the main white wines Castellari Bergalo. Winery run by Mario Bergalo, his wife Vanda Castellari and their son Marco, they follow well-established local tradition of winemaking, but also pay close attention to the advanced modern technology. Family controls every stage of production, from growing grapes in the vineyards to the wine-making factory.
The product line consists of five wineries white wine and grappa. Wines Castellari Bergalo refute the widespread belief that the white wine be consumed young, arguing that, although they are quite ready to eat in just a few months after manufacture, but remain the same, and for several years after that, and while growing up only helps uncover complex range of flavors.