Famèi is a Rhine Riesling whose nobility is revealed in extreme climates. Its colour is straw yellow with golden hues. The nose is faintly bergamot together with aromas of wisteria and jasmine. On the palate, faint hints of flint, moss and mountain pine resin combine with the concentration and clarity of Cembra’s porphyritic soils. The a ft ertaste combines sweetness and freshness, an elegance typical of the high peaks of the Dolomites.
The nobility of Rhenish Riesling is revealed in extreme climates, which in Val di Cembra is found at the highest altitude. Faithfully to this dictate, Famèi is grown on a bold vineyard at 790 m a.s.l., a place accessible only to hands equipped with generational experience and sensitivity, the hands of farmers who still maintain an intense bond with the mountains. This is a hard-working and devoted relationship that recalls the “famèi” (humble and industrious farmers who lent their work to wealthier families) from the end of the 19 th century.
Manual harvest in the second ten days of October, soft pressing in an inert atmosphere, static decantation of the must, fermentation at controlled temperature in stainless steel tanks, lees aging for about 10 months in French oak second and third passage “tonnaux”, bottle-ageing for about 6 months before selling.
The nobility of Rhenish Riesling is revealed in extreme climates, which in Val di Cembra is found at the highest altitude. Faithfully to this dictate, Famèi is grown on a bold vineyard at 790 m a.s.l., a place accessible only to hands equipped with generational experience and sensitivity, the hands of farmers who still maintain an intense bond with the mountains. This is a hard-working and devoted relationship that recalls the “famèi” (humble and industrious farmers who lent their work to wealthier families) from the end of the 19 th century.
Manual harvest in the second ten days of October, soft pressing in an inert atmosphere, static decantation of the must, fermentation at controlled temperature in stainless steel tanks, lees aging for about 10 months in French oak second and third passage “tonnaux”, bottle-ageing for about 6 months before selling.
