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Klaus Lentsch

€14,50 EUR
€14,50 EUR
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South Tyrol DOC Cuveé Syví 2022 - Klaus Lentsch

South Tyrol DOC Cuveé Syví 2022 - Klaus Lentsch

Cuveé Syví aims to be a light, pool wine, in terms of alcohol but rich in flavor and character. The two aromatic partners of the Grüner Veltliner refine its bouquet and make the wine very seductive. The Grüner Veltliner vineyards in the Isarco Valley and those of Moscato Giallo and Sauvignon in the Oltradige benefit from unique climatic conditions that allow the production of distinctive, high-quality wines.

The Klaus Lentsch winery, located in the heart of the San Paolo/Appiano vineyards, was founded in 2008 by Klaus Lentsch, descendant of a family of long-established winemakers. With a philosophy that combines a passion for wine and attention to detail, Lentsch aims for the highest quality, taking care of every stage of the process, from growing the vine to winemaking and marketing.

Details

Vintage: 2023
Denomination: South Tyrol DOC
Grape varieties: 94% Grüner Veltliner, 3% Moscato Giallo, 3% Sauvignon
Alcohol: 11.0% vol.
Format: 0.75l
Serving temperature: 8-10°C
Opportunity to savor it: aperitif, informal evenings with friends
Type: White wine
Pairings: light appetizers, fish first courses, sushi and fresh cheeses
Territory: S. Paolo-Appiano (South Tyrol)

Tasting notes

Cuveé Syví 2023 by Klaus Lentsch has a light straw yellow color with greenish reflections. On the nose, fresh notes of green apple and a touch of spices are perceived. In the mouth it is lively and well balanced, with an acidity that gives freshness and a pleasant persistence.

Pairings

Klaus Lentsch's Cuveé Syví 2023 is perfect as an aperitif and goes beautifully with fresh cheeses and light vegetable dishes, highlighting its gastronomic versatility.

Production method

The production of Cuve Syvi 2023 begins with a careful harvest, the result of a year of hard work in the vineyard. After destemming of the Grüner Veltliner grapes and a period of cold maceration, the must is gently pressed. The temperature of the must is adjusted to approximately 17°C to start fermentation. About 2/3 of the way through the fermentation, the aromatic varieties of Moscato Giallo and Sauvignon are added. After about a week, the wine is decanted to eliminate coarse lees. The young wine matures for the following months in steel barrels, with frequent stirring of the fine lees to improve complexity and structure. The process ends with bottling around April of the following year.

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