Legend has it that the name “Salvarenza” relates to a young female named Renza who, threatened by bandits, was saved by a noble knight in the area where the variety for this great Cru is produced. The vineyards are over 100 years old and the wine suitable for prolonged aging.
Seven hectares of organically farmed, low yielding 100% Garganega from 100+ years old vines on limestone veins of thin volcanic tufts at 160 meters above sea level. About one third of the old vines have continued to exist on their own root stock (ungrafted), surviving the Phylloxera infestation that destroyed most of the vineyards in Europe between the lat 19th and early 20th century.
The grapes are hand picked and placed in wooden boxes. Soft pressing and brief contact of the must with the skins. Immediate cooling of the must. Fermentation is wholly in wood – big barrels and French oak casks (aged 3 years minimum). No sulphites are added during the vinification process. Malolactic fermentation is induced. Then the wine matures for 12 months in a combination of small and large oak barrels on its lees, and is finally bottle age for at least 6 months at optimal temperature and humidity in the estate’s cellar carved in the rock.
The results are a bright greenish golden yellow color. The aromas are complex and profound. Mineral rich in sweet and enveloping fruity notes with yellow flowers and tropical fruit. Full-bodied and intense in the mouth, sapid, mineral, flint and cloves. Ripe pear, yellow peach. Dense and round, this finish if very persistent. Capable of aging for years.
“A beautiful and rich white with lots of cooked apples and pears, minerals and hints of honey. Full-bodied, creamy and fruity. Lovely finish. This is always a top white. Drink or hold.” – 94 points, James Suckling
We also have limited magnums of the 2010!