Montecroce

Description:Montecroce, in dialect ‘Mun d’la crus’, is a locality already mentioned in the land register of Vinchio in 1730. The legend tells that a large cross was erected here on the extreme edge facing the Bricco dei Saraceni, and that in 935 this place was the scene of a great battle between the Aleramici and the Saracens, won by the former and decisive in driving the latter away from these hills. It was a victory celebrated with great feasts in which, at least according to the tradition, a fresh, light body wine could not be missing, to be consumed in large quantities without too much damage to the drinkers’ lucidity. Was it Cortese, in dialect “Corteis” or “Curteis”? This question is destinated to remain unanswered. The fact remains, however, that from immemorial time this indigenous white grape variety has been grown on the hills of Alto Monferrato, producing light, pleasant and easy drinking wines.

Harvest: In the mid of September, the grapes are harvested in the morning and delivered to the winery during the day, so that the grapes arrive fresh.

Vinification: The grapes are softly pressed and the clear must is separated to the turbid must. The clear must is clarified and put in stainless steel tanks for 20 days of alcoholic fermentation at a temperature from 16 to 18 °C.

Ageing: The ageing is made on the lees with bâtonnage for nearly a month. Then the wine is clarified and laid on stainless steel tanks for about 4 months. We do not proceed with the malolactic fermentation, so the bottling occurs in the beginning of spring followed by a month of bottle ageing prior to be released.

Pairings: Aperitive with fresh cheese, savoury pies and omelettes, white meats or fish from the rivers and lakes.

Serving temperature: 8-10°C