JIASIK
JIASIK BIANCO
Chill Out!
"A new wine, the son of more grapes,
fresh and young, tied to a magical place"
The hamlet of Giassico exudes an atmosphere of the past, in which every stone tells a story. It is here that it all started, with the old vines that still today produce a wine which warms the heart, which calls for a celebration, a coming together. From these vines comes a new wine, from a mix of grape varieties, fresh and young but with ties to an ancient place with a magical spirit. It is a wine which breathes a music which knows no boundaries.
SCHEDA TECNICA
Site
Cru "Giassico", a tiny hamlet which still preserves the atmosphere of
the Austro-Hungarian Empire.
Vinification
The whole bunches are cooled to the freezing point of the skins and
then, after 3-4 hours, they undergo soft pressing at 7-8 °C.
Grape varieties
Riesling, Malvasia
Tasting Notes
Nose: fresh fruit and flowers, with a characteristic mineral note in the
finish and a very personal touch of ginger.
Palate: fruit-forward and soft with balanced acidity. Preserves the
aromatic intensity of riesling (green pepper), the seductive quality of
malvasia and the aristocratic notes of pinot bianco. Appearance: pale straw.
Food matches
A sophisticated aperitif, but its versatility makes it an ideal match
for a range of dishes. Serving
temperature 10-12 °C.
JIASIK ROSSO
Chill Out!
"A wine that reaches you,
directly bottled young and ready in Spring"
Who knows where the best ideas come from, from what source of shared emotions. Sometimes it is enough to simply be together, to exchange a glance, to have a bottle to open. An image, a taste, a scent, all combine, ours and yours. It is in these unique instants that the best ideas arrive. A wine that comes to you, freshly bottled, ready in the spring. This is where it started, this idea that embraces the present and the future.
SCHEDA TECNICA
Site
Cru "Giassico", a tiny hamlet which still preserves the atmosphere of
the Austro-Hungarian Empire.
Vinification
Destemming
followed by cooling of the crush in reduction. Traditional fermentation, with
skin contact of 9-10 days, with pushing down of the cap repeated three times
daily. Evolution in stainless steel tanks and barrels of various sizes.
Grape variety
Cabernet Sauvignon.
Tasting Note
Nose:
very personal, broad and elegant with red fruit aromas and hints of fresh
grass.
Palate: fresh, grapey, mouth-filling with pure varietal character and a
softness that comes with the compete ripeness of the fruit. Appearance: bright
ruby red.
Food matches
Its balance offers a wide range of food matches, in particular with
grilled or roast meats and cheeses. Serving temperature 18 °C.
