Ettore Germano
Langhe Riesling Herzu 2024
| Denomination | DOC Langhe Riesling |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Riesling |
| Aging | Ageing/maturation on the lees for 6 months without bâtonnage and without the use of wood; bottled at the end of spring (May). |
- Grape variety and style: 100% Riesling, still white Langhe DOC, dry, fresh and mineral
- Aroma and taste: citrus fruits, white peach and wildflowers; savoury and persistent palate
- Vinification in steel: 40 days at 16°C, malolactic fermentation inhibited, no oak
- Ageing on the lees: 6 months without bâtonnage; residual sugar about 5–6 g/L
- Pairings and serving: 10–12°C with sushi, raw seafood, shellfish and fresh cheeses
Description
What kind of wine it is
Herzu by Ettore Germano is a still white wine from the Langhe denomination that expresses the elegance of Riesling in Piedmont through a rigorous and vibrant profile, with fermentation in stainless steel. On the palate, it opens with a full attack, supported by lively acidic tension and a measured residual sugar that balances the sip. The bouquet reveals clear notes of citrus, white peach and wildflowers, evolving over time into captivating hints of hydrocarbon. This aromatic progression culminates in a long and persistent finish, characterised by a marked minerality that faithfully reflects the grape variety.
Where it comes from
The grapes grow in the vineyards of the municipality of Cigliè, on the heights of the Alta Langa, at an altitude between 500 and 570 metres. The vines benefit from an exposure ranging from south-east to south-west and enjoy a cool and breezy climate, essential for preserving the clarity of the aromas. The roots sink into calcareous and clay-loam soils, characterised by the presence of stones and a subsoil of Langa stone. This specific geological matrix imparts a deep savoury imprint to the wine, unequivocally defining its character.
How it is produced
Harvesting takes place at the beginning of October and is followed by a slow fermentation in stainless steel lasting forty days. Afterwards, the wine is chilled to inhibit malolactic fermentation, preserving the grape's natural freshness. Ageing continues for six months on the lees and is carried out strictly without bâtonnage and without the use of wood, ensuring total expressive purity until bottling in spring.
History and Curiosities
Produced in the Alta Langa on the calcareous soils of Cigliè, Hérzu Langhe DOC Riesling 2024 showcases the excellence of the Ettore Germano winery, founded in 1856. Awarded 91 points by Robert Parker, this extraordinary white boasts an estimated longevity of between 5 and 10 years, ensuring a refined mineral evolution over time and revealing those captivating hydrocarbon notes that can win over even the most discerning connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
- Start up year: 1856
- Oenologist: Sergio Germano
- Bottles produced: 140.000
- Hectares: 20
| Name | Ettore Germano Langhe Riesling Herzu 2024 |
|---|---|
| Type | White still dry semi-aromatic |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Riesling |
| Country | Italy |
| Region | Piedmont |
| Vendor | Ettore Germano |
| Story | History and Curiosities Produced in the Alta Langa on the calcareous soils of Cigliè, Hérzu Langhe DOC Riesling 2024 showcases the excellence of the Ettore Germano winery, founded in 1856. Awarded 91 points by Robert Parker, this extraordinary white boasts an estimated longevity of between 5 and 10 years, ensuring a refined mineral evolution over time and revealing those captivating hydrocarbon notes that can win over even the most discerning connoisseurs. |
| Origin | On the Dolcetto di Dogliani hill, in the municipality of Cigliè (Alta Langa) |
| Climate | Clima fresco e ventilato |
| Soil composition | Calcareous soil with stony subsoil (Langa stone), clay loam and very stony |
| Plants per hectare | 5500 |
| Yield per hectare | 50 hl |
| Harvest | Early October |
| Fermentation temperature | 16 °C |
| Fermentation | 40 days |
| Production technique | Fermentation in stainless steel tanks at around 16°C for 40 days, followed by refrigeration to prevent malolactic fermentation; ageing on the lees for 6 months without bâtonnage; no ageing in wood. |
| Wine making | Fermentation in stainless steel tanks at around 16°C for 40 days, followed by refrigeration to prevent malolactic fermentation; maturation/ageing on the lees for 6 months without bâtonnage and without the use of wood; bottled at the end of spring. |
| Aging | Ageing/maturation on the lees for 6 months without bâtonnage and without the use of wood; bottled at the end of spring (May). |
| Residual sugar | 5.0 gr/L |
| Allergens | Contains sulphites |