San Martino della Battaglia OTTOCENTO DOC PRATELLO

San Martino della Battaglia Ottocento from the Pratello Winery is a white wine produced in the Lake Garda area, in the San Martino della Battaglia DOC designation, obtained from Tuchì grapes from historic vineyards, some of which are up to 80 years old. This plant longevity represents one of the most distinctive elements of wine, as it allows for low yields but a high aromatic concentration and a distinct territorial identity. The grapes come from vineyards grown on pebbly moraine soils with a slight clay component, typical of the Garda area, which contribute to the wine's minerality and structure. The collection is strictly manual and selective. After harvesting, the whole bunches are subjected to soft pressing and the resulting must is clarified through cold static decantation. The fermentation of the flowering must takes place for about 16 days, followed by a bâtonnage phase on the noble lees for about 7 days, which enriches the wine in complexity and softness. The refinement continues in steel on the fine lees for about 6 months and is completed with a further rest in the bottle of about 4 months, before marketing.

Characteristics of this wine from the Pratello Winery

In the calyx it has a bright straw yellow colour, enriched with greenish reflections. On the nose it is fine and elegant, with a floral and fruity aromatic profile that recalls wildflowers, acacia, pear and a typical bitter almond note that represents its varietal signature. On the palate it is soft and velvety, with a balanced structure and well-integrated freshness. The sip is dry, harmonious and characterized by a long and clean persistence, which still closes with the typical bitter almond sensation.

Recommended pairings with this white wine 

It pairs very versatilely, finding perfect harmony with raw ham, especially San Daniele, as well as spring vegetable dishes such as asparagus and wild vegetables, often also in risottos and omelettes. It also expresses itself very well with crustaceans and seafood, thanks to its minerality which enhances its natural flavour. The ideal serving temperature is between 16 and 18 °C, in a large glass, so as to enhance its aromatic complexity and taste structure.