pantanir sendast á panta@drykkur.is - sími 517 7500

Premio Classico

Soave Brut

Production area 

The Soave classico region, with vineyards planted on heavy, clay-rich soils originating from weathered basaltic rocks in the towns of Soave and Monteforte d’Alpone.

Grape varieties

100% Garganega 

Vinification

The grapes are subjected to a slow secondary fermentation (6-9 months) – the so-called “long” Charmat method.

Wine analysis 

Alcohol: 12% Vol.

Total acidity: 7 g/l

Residual sugar: less than 12 g/l

Sensory impressions

A delicate, pale lemon colour, it has a delicate mousse and fine, persistent perlage. The nose is delicate, harmonious, with notes of fresh almonds and white flowers, acacia and hawthorn blossoms in particular, yellow apples, and more subtle hints of sage and yeasts. The palate is velvety, pleasantly fresh and acidic, alcohol not too high, with a sapid minerality and a satisfactory long, light almond finish.

Serving temperature

4-6° C.

Recommended food pairings

When very young, it is best served chilled (4-6°C); after some ageing, it should be savoured at a slightly higher temperature (6-8° C), to fully enjoy the more complex notes that have unfurled while cellaring. The younger wine is a delightful aperitif, paired with prawn and shellfish canapés, whereas the latter one can honour a whole fish meal: scallops gratin, spaghetti with clams and sole meunière.



Pinot Grigio 

Production area

Grapes harvested in the Garda area, from vineyards planted on the alluvial soils of the moraine hills, east of Lake Garda.

Grape varieties

Pinot Grigio 100%.

Yield

About 70 hl/ha.

Vinification

Soft pressing of the grapes and fermentation in stainless steel tanks at a controlled temperature.

Ageing

In stainless steel tanks.

About 3 months in the bottle.

Wine analysis

Alcohol. 12,5% vol.

Total acidity: 5,5-6 g/l

Residual sugar: 2 g/l

Sensory impressions

A delicate, pale yellow with fascinating silvery hues, it has a fine and harmonious nose offering citrus notes of bergamot and grapefruit, tropical fruit, pineapple in particular, with hints of dry herbs and thyme. The palate has a good texture, very fresh and pleasantly acidic with its touch of lime, that leaves a very sapid, almost marine impression in the mouth. The finish is long, clean, coherent with the nose and induces to take another sip.

Serving temperature

6-8° C.

Recommended food pairings

Pinot Grigio Le Calderare is already very enjoyable soon after bottling, when it pairs perfectly with light, freshwater fish recipes featuring trout, European whitefish or white-clawed crayfish. It ages well for up to 3 years, becoming increasingly complex as the time goes by, and better suited for more challenging dishes, such as risotto with perch.

Longevity

1-2 years.

Valpolicella

Production area

The Valpolicella classica region. Vineyards planted on calcareous soils.

Grape varieties

Corvina and Corvinone 70%, Rondinella 30%.

Yield

About 70 hl/ha.

Vinification

Demmering and pressing of the grapes.

Maceration: about 7-8 days in stainless steel tanks.

Ageing

3-6 months in stainless steel tanks.

About 3 months in the bottle.

Wine analysis

Alcohol: 12,5% Vol.

Total acidity: 5.5 g/l

Residual sugar: 2 g/l

Sensory impressions

A clean ruby hue with brilliant undertones, an intense aroma of red flowers, cherry, raspberry, red currant, and base notes of spicy cinnamon and coffee: a bouquet of extraordinary harmony, elegance and richness. The palate has a rich mouthfeel, the tannins, very vibrant and with a good grip, give it a fine structure; the correct levels of acidity and alcohol contribute to creating a perfectly balanced and most enjoyable wine.

Serving temperature

14-16° C.

Recommended food pairings

Valpolicella pairs with a great variety of dishes, depending on its age. When young, it is the perfect wine for the more traditional cured meat cuts of Veneto, such as soppressa, as well as risotto, in particular that made with chicken livers. At a riper age, served in wide-brimmed glasses, it honours braised meat and liver Veneziana. A delightful marriage is that with stewed stockfish or baccalà and Lake Garda pike in sauce.