Valpolicella Classica: Visit and tasting at Corte Borghetti
Visit the vineyards and winery of Corte Borghetti and taste 5 wines in the 17th-century barrel cellar, with cold cuts and cheeses from Lessinia, extra virgin olive oil...
Structure
Drinking window
Best 1 to 5 years from vintage.
vintage1 yrs5 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: ripe fruit, white flowers
Palate: full mineral weight, enveloping persistence
Bright yellow with greenish reflections, with ripe fruit and floral notes and a full, mineral, enveloping palate of great persistence and elegance.
What it pairs with
-
Lake fish in butter
A Lugana with this much weight suits the freshwater fish of the Garda shore. -
Risotto with asparagus
The mineral core supports a vegetal risotto. -
Fresh goat cheese
High acidity is the counterweight to a tangy young paste.
History
Nicolis has been making wine at San Pietro in Cariano since 1951 and adds a Lugana to its Valpolicella range from the clay flats south of Lake Garda, fermented twelve days in temperature-controlled steel and held six months on its fine lees.
- 1951: The Nicolis family begins producing wine at San Pietro in Cariano
Facts
- Producer
- Nicolis · visiting guide
- Grapes
- Turbiana
- Classification
- Lugana DOC
- Oak
- Six months in steel on the fine lees and two months in bottle, no wood
- Price
- €13-19 at retail
- Drinking window
- 1-5 from vintage
Frequently asked about Nicolis Lugana
What does Nicolis Lugana taste like?
The estate reports a bright yellow with greenish reflections, a nose of ripe fruit and floral notes, and a full, mineral, enveloping taste of great persistence and elegance.
How is Nicolis Lugana made?
Fermented in steel tanks at controlled temperature for twelve days, then matured six months in steel on the fine lees and refined two months in bottle.
Is Nicolis Lugana oaked?
No. The whole elevage is in steel, which is what keeps the mineral, citrus-fresh profile.
Tags
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