35 years old and doesn’t show it:
a super cru that is absolutely unique

It is a wine that “rules”: we make it from our super cru in Russiz, that is positioned highest
on the hill, and the oldest having been producing excellent grapes for a whopping 35 years. Every bottle contains a whole universe, where the aromatic herbs of the green crop have drawn the vine leaves to grow high towards the sunlight. The Yarrow and Chamomile are the essences, while Venus and Mercury its planets. A white wine that speaks of the earth and the moon, unique “under the sun”.

Sustainability: organic wine
Tasting profile
Food pairing

An organic approach to vineyard management entails respecting the rules and regulations in place as well as adhering to an overall philosophy of safeguarding the ecosystem and its cycles. Respect not only for the life cycle of the vines but for the lunar cycles, upon which we set the calendar of our work. Indeed, the phases of the moon determine when and how we carry out the various processes in the vineyard and in the winery. We strictly harvest the grapes by hand when they are ripe to perfection to further select only the best clusters destined for natural vinification.

The entire production cycle requires considerable effort and pursuit for perfection, with utmost respect for nature and all its forms of life. The reward, however, is a healthy, clean environment with an interesting biodiversity, brought about by the many different plants, herbs, flowers, insects and wildlife that inhabit our vineyards, which naturally contribute to the sustainability and safeguard of the entire ecosystem.

Average vineyard age: 35 years

Vine training system: guyot

Harvesting period: September

Harvest: by hand

Area of Production: Cormòns (GO)

The grapes are destemmed and undergo cold maceration using the Ganimede method. This process allows for a delicate extraction

of the noble compounds of the grapes, using fermentation gases to constantly agitate the mass of marc and skins within the fermenter

. Dynamic skin maceration takes places in an environment that is saturated with carbon dioxide thus protected from any oxidation and bacterial proliferation. Fermentation takes place at a controlled temperature of 18°C. The wine is then racked part into stainless steel tanks and part in 500-liter

tonneau barrels. It spends a few months on the lees and then it is bottled.

Upfront, silky, balsamic. Golden yellow in color it displays a layered nose that ranges from warm notes of custard to more refreshing and aromatic aromas. In the mouth it dazzles with its pronounced sapidity and mineral edge, which it balances with its great complexity and backbone.

It nicely complements all tomato sauce pastas and risottos, herb frittatas, and crustaceans.

Superb when paired with salt-baked branzino!


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