Bianco di Custoza wine
GRAPES
The following varieties of grapes are used for the production of "Bianco di Custoza D.O.C.": Trebbiano 20-45%; Garganega 20-40%; Tocai (Trebbiatilo) 5-30%; Cortese (Bianca Fernanda), Malvasia, Riesling, Pinot bianco and Chardonnay (separately or together) 20-30%. Only vineyards situated in the hills or foothills are suitable; they must face south or south-west and the gravelly or sandy soils must overlay a glacial rock formation, primarily limestone. Wet soils are unsuitable.
The maximum yield of grapes is 5,500 kgs per acre and 65% from thè grapes which must ensure a minimum naturai alcohol content of 9.5°.
PRODUCTION AREA
The vineyards used for the production of "Bianco di Custoza D.O.C." are in the southern area of the region which also produces "Bardolino D.O.C." . The area includes the vineyards surrounding Sommacampagna, Villafranca di Verona, Valeggio sul Mincio, Peschiera del Garda, Castelnuovo Veronese, Sona, Bussolengo, Pastrengo and Lazise. The soil has a glacial origin with smooth stone deposits. The climate is mild with average rainfall. Custoza, a small village near Sommacampagna, was one of the chief theatres of war during the Italian Risorgimento. It was used as a command post and controlled troop movements and trade along the Via Postumia, an important communications link created hy the Romans.
ESSENTIAL FEATURES
BIANCO DI CUSTOZA
After bottling "Bianco di Custoza D.O.C." must have the following features: a straw-yellow colour, a strong, slightly aromatic scent and a taste that is soft, delicate, medium-bodied and slightly bitter. The minimum alcohol content is 11%. The D.O.C. classification can be used for the natural sparkling wine derived from the normal Bianco di Custoza.
HOW TO SERVE: Uncork the bottle just before drinking. Best at about 10° C.
BEST PERIOD: Between 1-2 years after bottling.
BEST WITH: Because of its scent and taste Bianco di Custoza is a good aperitif. It can also be enjoyed - even the sparkling variety - throughout the meal accompanying light hors d'oeuvres, tortellini with fish, boiled, grilled or roast meat and various desserts.
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