Noelia Ricci - Bro Bianco Forli IGT 2018

Noelia Ricci - Bro Bianco Forli IGT 2018 (86 TSW)
100% Trebbiano from the Emilia-Romagna region (Northern Italy)

I paired it with this Italian pasta.
The label has on the backside a drawing of a whale. It is reminiscent of the sea, which used to cover these lands, and takes us on a journey through memory, back to an abstract time that leads us into the unconscious.

Fermentation of Trebbiano must with a 4-month maceration with a little quote of skins. The fermentation takes place in stainless steel temperature-controlled tanks. Ageing for 4 months on lees in stainless steel tanks and minimum 2 months in bottle.

My tasting notes:

In the glass a bright yellow color.
On the medium nose aromas of citrus, grapefruit and yeast with hints of jasmine and orangepeel.
On the palate dry, medium- bodied with medium+ acidity. Light creamy flavours of lemon, apple, almond and peach. Aromatic medium aftertaste.

To pair with white meat. Sauces with tomato also go well, especially with risotto. A typical Tuscan dish that would go well with such a wine is white beans in tomato sauce with pork sausage (fagioli all'uccelletto con salsicce).

Noelia Ricci started a project in 2010 within Tenuta Pandolfa, a history rich estate stretching over an area of 140 hectares at the foot of the Tuscan-Emilian Apennines, just a few kilometers from Predappio. From 1626 to 1941 the estate was in hands of Marchesi Albicini. In 1941 the property was taken over by Kropidius Giuseppe Ricci, an entrepreneur from Forlì. During the years of World War II, the happy times of Pandolfa came to an abrupt end. The estate was occupied by the Germans and then attacked by the Polish army, while the cellars were opened to accommodate refugees. In the 1950s, after peace was finally restored, Giuseppe Ricci thoroughly renovated the estate. Ricci also focused on the estate's agricultural production, buying two adjacent farms and planting the first vines of Sangiovese and Trebbiano grapes.