This wine is being enjoyed alongside Chinese watercress sauteed with garlic and a pork stir fry with mushrooms and peppers heaped atop a mound of white rice. I'd also pair this wine with hearty fare: steak, duck, pork, short ribs, pizza with mozzarella and basil, and most anything with white or black truffles. As for cheese, Perla Gresia, Cacio di Bosco (sheep), robiola, La Tur, Tallegio, Piave Vecchio.
My review of the 2005 Sito Moresco is here. Two bottles left of the 2006, to be drank sooner than later, probably over the next year.
Side note: Gaia Gaja writes about Ca'Marcanda's 2009 harvest and their experimentation with white varietals in Wine Spectator.
I like the strong experimental nature of Ca'Marcanda. Since the winery is quite young, with the first vines planted in 1996, we give total freedom to all sorts of experiments, such as planting white grapes, green harvest and trimming, and different methods of vine training (such as Guyot and Cordone Speronato). Each parcel that has been treated differently is kept separate for micro-fermentation and aging. Our experimental wines currently are sold in bulk.
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At Ca' Marcanda, there are two distinct soil types, terre bianche (white soils), composed mainly of clay and limestone, and terre brune (dark soils), which contain less limestone. The grapes from the darker soil taste fruitier, sweeter and more delicate, with softer tannins. Grapes grown in the lighter soil have intense flavor, bigger tannins and a notable structure that differentiates those for the Camarcanda (terre bianche) from those for the Promis (terre brune) bottling.
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