Production area: our vineyards in Negrisia (Tv)
Ripening: half of September
Vine training technique: Geneva Double Curtain and Guyot
Plants density: 3500 plants per hectare
Soil composition: consisting of stones, loose, calcareous.
Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The second fermentation takes place at low temperatures in autoclave.
Alcoholic volume: 10,5 – 11,5 %
Sugar: 11 gr. lt.
Acidity: 6 gr. lt.
Description: straw yellow with greenish highlights, fine and lively perlage. Intense, enveloping and balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Rich, intense and fresh on the palate with notes that have complete correspondence with the perfume.
Pairings: extremely versatile, ideal for every moment throughout the day, as aperitif or to pair with everyday light meals. It matches well with risotto made with seasonal vegetables and dishes based on fish. To be served at temperature of 6 – 8 °C preferably in an ice bucket.
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.
5 Star Award 91/100 Premio Enologico Internazionale Vinitaly 2017
Medaglia d’Oro Concorso Enologico Internazionale Vinitaly 2010
Medaglia d’Argento Concorso Enologico Internazionale Vinitaly 2012
Diploma di Merito Enoconegliano 2014