Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Mornico Losana
Altitude: 400m
Aspect: south
Soil: silty sandy, on steep, well-ventilated slopes with extreme day/night temperature differences
Grape variety: 100% Riesling Renano
Training system: cordon spur
Vine density: 5,000 vines per hectare

Vinification: part of the grapes undergo cryomaceration to enhance the varietal aromas. After temperature-controlled must decanting, only the clear wine is used and fermented in steel for about 20 days at a low temperature to avoid malolactic fermentation. This is followed by ageing in steel for about three months and then the wine is bottled

Sensory profile
Appearance: straw-yellow full of deep greenish reflections
Nose: intense floral notes that echo the aromatic properties of the grape
Palate: sapid, elegant wine

Food pairings: a classic fish wine that also goes well with white meat and vegetable-based pasta or rice dishes
Serving temperature: 10 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta
Altitude: 350m
Aspect: west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur/guyout
Vine density: 6,000 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 36 months on the lees, the wine is disgorged

Sensory profile
Appearance: straw yellow
Nose: white blossom, ripe yellow fruit with a clear, yeasty note
Palate: good structure, sapid and elegant

Food pairings: excellent as an aperitif and a good wine to drink throughout a meal
Serving temperature: 5-6 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: 350m
Aspect: east-west
Soil: silty clayey chalky
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 5,500 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Cryomaceration followed by a soft pressing of the skins. Débourbage precedes temperature-controlled fermentation. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 24 months on the lees, the wine is disgorged

Sensory profile
Appearance: very deep pink with delicate orange hues
Nose: red berries such as strawberry, redcurrant, brambleberry and raspberry, with light notes of rose
Palate: mid-structured, soft and quaffable

Food pairings: excellent as an aperitif to accompany cheese and charcuterie
Serving temperature: 5-6 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately three hectares in the municipal territory of Santa Giuletta and two hectares in Mornico Losana
Altitude: 300m
Aspect: east-south/east
Soil: silty clayey chalky
Grape variety: 80% Pinot Nero 20% Chardonnay
Training system: cordon spur/guyout
Vine density: 5,000 vines per hectare

Vinification: the grapes are harvested by hand and placed in crates holding 30kg. Off-skins vinification, using the soft-pressing method, is followed by temperature-controlled fermentation in steel. Tirage cuvée in the spring following the harvest. Then second fermentation in the bottle and, after 34 months on the lees, the wine is disgorged

Sensory profile
Appearance: straw yellow
Nose: white blossom, ripe yellow fruit with a clear, yeasty note
Palate: good structure, sapid and elegant

Food pairings: excellent as an aperitif and a good wine with fish dishes
Serving temperature: 5-6 °C

Wine description.pdf

Production zone: estate-owned vineyards occupying approximately four hectares in the municipal territories of Santa Giuletta and Mornico Losana
Altitude: from 350m
Aspect: south-west
Soil: the marly soil, favourable aspects and relatively high altitude of a number of vineyards make Isimbarda ideally placed for growing this vine
Grape variety: 100% Pinot Nero
Training system: cordon spur
Vine density: 6,000 vines per hectare

Vinification: meticulous vine management operations, including very short pruning, moderate summer pruning and early crop-thinning, produce excellent grapes that are harvested by hand then carefully sorted. After eight to ten days' maceration – and only when the wine's perfumes are in accord with objective analyses – the wine is poured into kegs for malolactic fermentation and then in French oak for about one year

Sensory profile
Appearance: ruby red softened by attractive purple reflections
Nose: with the delicates scents typical of the underwood such as berries, blackcurrant and ripe blackberry
Palate: elegant, with a good body and lengthy finish

Food pairings: perfect with red meat, game and blue cheese
Serving temperature: 15 °C

Wine description.pdf

our Riesling Renano single varietal grappa is the fruit of the finest distilling in discontinuous alambicchi a bagnomaria, or double boilers. The work of "Kaiser" Vittorio Capovilla.
The fresh, drained and fermented marc comes from four municipalities - Calvignano, Montalto Pavese, Mornico Losana and Oliva Gessi - and worthily represents the heart of the valley of Riesling Oltrepo. The meticulous care taken throughout its production ensures that our grappa has all the fragrance, soul, body and "spirit" of the grape and this land.

Wine description.pdf
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