Maceration haters will say this is fake

Castellada Collio sauvignon 2018, macerated (i couldn't actually find out for how long) 4 days open fermatation, MLF, almost a year of barrique, almost a year of ss.

Gorgeous, brilliant, gold with green shades.
Slow, widely spaced tears, heavy in the glass.

Notes of orange blossoms, maybe some citruses, ovverriped saturn peach, canned peaches, dry apricots, acacia honey, canned pineaple, toasted notes, maybe something salted butter-ish and some spicy spice i couldn't define on the back of the nose.
Varietal notes definitely overwhelmed by oak and maceration but still slightly present.

Soft, silky texture, few, well integrated tannins.
15,5 ABV but it doesn't feel too alcoolic, it asks for a second (and a third) glass.
Medium acidity and salinity that aren't the core of this beautiful wine, a hint of sweetness, very persistent on the finish, supports the body and makes it a good pair with esotic, spicy dishes, in case you got bored of the usual off dry riesling. (I need to point out i don't think there's residual sugar, and if there's any it's not even close to an off-dry, it's just about the mouthfeel)
93pts.

I thought decantation might open it a bit more (and honestly i wanted to look at this beauty in the decanter) but it was useless if not counter-productive, this wine doesn't need more oxidation.

Paired with porcini risotto creamed with camembert. (Not very good looking but hey, i cooked for myself, only taste matters)
The wine weight was a bit too much for the dish, but the overall pairing was great: the exotic and sweet notes of the wine enhanced the camembert flavor leaving the mouth with a good balance between the two. Maybe the porcini didn't really play a great role if not for the dish per se. Next time i'll be stingier with the parsley.