Squilla Mantis, Albana

€120,00
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Squilla Mantis, Albana

Aging in the sea

The bottles are submerged on the seabed of the Adriatic Sea, in the Paguro site of Community importance, at a depth of 30 meters in stainless steel cages. Thanks to the isobaric conditions, the temperature remains constant around 10/13°C, and the emergence occurs after a period of about 12 months, depending on the marine conditions and the season.

The bottles are submerged on the seabed of the Adriatic Sea, in the Paguro site of Community importance, at a depth of 30 meters in stainless steel cages. Thanks to the isobaric conditions, the temperature remains constant around 10/13°C, and the emergence occurs after a period of about 12 months, depending on the marine conditions and the season.

Nature of the soil

Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure: West.

Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure: West.

Vinification

Fermentation time up to 30 days, static clarification and tangential filtration. Aging in French oak and non-toasted Slavonian oak barrels for 6-8 months.

Fermentation time up to 30 days, static clarification and tangential filtration. Aging in French oak and non-toasted Slavonian oak barrels for 6-8 months.

Dish pairings

Matching with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and a set of pine nuts or walnuts.
Serving temperature: 6-8 °C

Matching with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and a set of pine nuts or walnuts.
Serving temperature: 6-8 °C

Download the Squilla Mantis, Albana datasheet
Tenuta Del Paguro

Tasting notes

An intense bright and luminous gold color, a symptom of excellent maturity and great longevity, then translates to the olfactory scents in the complex and diversified evolution where the ripe yellow pulp fruit prevails, dehydrated apricot wrapped in hints of orange peel kept in tension of the length, with notes of tea and nuts that recall the creaminess of peanut butter.
On the palate it is the triumph of tertiary aromas. Previously glimpsed, they now converge in an elegant and clean, soft, broad and generous sip, which only the freshness, the savory closure and the aromatic persistence found in a botrytized wine can balance.
The volume of alcohol, worthy of particular note and which is not perceived at all thanks to the great structure, indicates a combination with traditional Romagna foods: egg pasta with mushrooms or a second course of meat, preferably with a tendency to sweet and rich in fat, accompanied by cooking reduction and pine nuts or walnuts. An overwhelming and surprising wine with a great evolution well balanced by the verticality of hardness, the trademark of Tenuta del Paguro's wines in underwater evolution.

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