Production area: our vineyards in Pradamano (Ud)
Ripening: end of September
Vine training technique: Geneva Double Curtain, Cordon training
Plants density: 4000 plants per hectare
Soil composition: medium-texture soil, rich in iron and limestone.
Vinification: after vintage, skins and must are set to ferment for ca 8-10 days at the controlled temperature of 28 °C in 300 Hectolitres steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. The wine then is left to refine for some months in concrete basins.
Alcoholic volume: 12 – 12,5 %
Sugar: 6 gr. lt.
Acidity: 5,5 gr. lt.
Description: dry, soft, justly bodied wine with pleasant herby aromas.
Pairings: good table wine, it matches with red meat and savoury dishes. To be served at a temperature of 16-18 °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.