ECLISSE LA RONCAIA
| Sommelier score | 92/100 | 2024 |
| 3 Bicchieri gambero rosso |
|
2020 |
| 3 Bicchieri gambero rosso |
|
2022 |
| 3 Bicchieri gambero rosso |
|
2024 |
| Winery | LA RONCAIA - Fantinel |
| Denomination | Venezia Giulia Igt |
| Vintage | 2019 |
| Grapes | Selezione delle migliori uve Sauvignon e Picolit |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | PN/2623 |
| Winery headquarter | Gruppo Vinicolo Fantinel - Tauriano di Spilimbergo (PN) - Via Tesis, 8 |
| Bottle size | Standard bottle |
| Combination | Fresh cheese, Medium-aged cheeses, Cold cuts and salami, Steamed fish Hors d'oeuvres, Spaghetti with clams, Crustaceans, White Meat, Mixed fried fish |
| Region | Friuli Venezia Giulia (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Bianco Igt |
From the selection of grapes of the best Sauvignon and Picolit grapes. The origin of the company’s vineyards is located in Tarcento and Attimis. The vinification of each individual vine is harvested when the optimum ripeness is reached. Fermentation takes place separately, partly in stainless steel tanks at a strictly controlled temperature (max 18˚C) and partly in Allier oak barriques. The prolonged stay on the noble lees allows to obtain a product with remarkable extract and aromatic complexity. Once assembled, the "Eclisse" cuvée remains further to mature in steel tanks at a controlled temperature until bottling. Further refinement in the lying down bottle allows for the optimal evolution of the wine.
Eclisse Fantinel La Roncaia’s features
An intense straw yellow color. The scent is a perfect marriage between the elegant aroma of Sauvignon and the complex richness of the Picolit fruit; green notes, hints of wildflowers and white-fleshed fruit, such as peach. Freshness and minerality are accompanied by a good softness, in a harmonious body, of great depth and persistence.
Suggested food pairings while tasting this Eclisse Fantinel La Roncaia
Excellent with shellfish and fish, both raw and steamed. The optimal serving temperature is 10 ° C.
