Manzoni Bianco

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

Ripening: first days of September

Vine training technique: Geneva Double Curtain

Plants density: 5500 plants per hectare

Soil composition: medium-texture soil, rich in microelements, with a calcareous and partly pebbly structure.

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refinement for some months in steel basins, before selling.

Alcoholic volume: 12 – 12,5 %

Sugar: 4 gr. lt.

Acidity: 5 gr. lt.

Description: it is a wine with the finest aromatic and taste characteristics. Soft, intense, persistent, full-bodied.

Pairings: it matches greatly vegetable dishes, risottos and fish dishes. To be served at a temperature of 10-12 °C.

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Diploma di Merito 39° Mostra dei Vini Triveneti di Camalò

 

 

This content is blocked. Accept cookies to view the content.

This website uses Cookies to give you the best experience. Agree by clicking the 'Accept' button.