MicroBio Microbio is a white wine produced by the MicroBio Wines winery in Nieva (Segovia). This winery was born from the personal project of Ismael Gozalo, who together with Javier Zaccagnini created Ossian. MicroBio Microbio is a wine obtained from Verdejo from various vineyards of the area planted not grafted on sandy and gravelly soils with layers of clay.
Once collected and arrived in the cellar, the whole grapes are pressed. After a partial sedimentation process, they ferment with native yeasts in stainless steel tanks. After fermentation, the wine rests on its fine lees for 5 months in the same deposits. MicroBio microbio is the flagship flower of this production and has a good acidity with hints of herbs, lemon and kiwi. Combinable with white fish in sauce, aperitif, soups and tempura.
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Giallo paglierino carico quasi dorato.
Al naso racconta di pera Williams, nespola ed una sfumatura di ananas, un'aroma d'aneto e lieve sensazione di panetteria.
Morbido e rotondo, connotato da una tattilità raffinata, ben verticalizzato dalla pulsante vena acida. Chiude persistente ed abbastanza minerale su note citrine leggermente dolci.
0,75 L Standard
Nieva - Segovia (Spain)
Le uve verdejo utilizzate per questo vino provengono da un terreno sabbioso con piastre di ghiaia e argilla.
Dopo un'attenta raccolta, le uve vengono pigiate e la fermentazione avviene con lieviti in vasche di acciaio inox. Il vino matura poi per almeno 5 mesi sulle proprie fecce, anche in acciaio inox.
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Name: MicroBiowines Address: Plaza de la Iglesia, 7 - Nieva - Segovia (Spain) Web Site: www.microbiowines.com/ENG/indexENG.html
Microbiowines is the project of Ismael Gozalo, one of those captivating madmen that exists in the world of wine, and that preserves an infinite wisdom in terms of production of natural wines.
Those who have the opportunity to meet Ismael know that he is a different type, spontaneous, without filters, a dreamer ... well, his wines are the true reflection of himself, natural and a bit extreme, using clay pots for fermentation and crianzas, working with turbid mustos, with a certain volatile character and, above all, with respect to the land where their century-old vineyards doze.
The philosophy of processing the wines with the techniques that his ancestors did is reflected in Isse, his Verdejo of vines prefiloxer in Nieva.