Production area: our vineyards in Pradamano (Ud)
Ripening: end of September
Vine training technique: Cordon Training
Plants density: 4500 plants per hectare
Soil composition: clayey soil, with presence of caranto.
Vinification: after vintage, skins and must are set to ferment for ca 4-6 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: 11,2 – 11,8 %
Sugar: 9 gr. lt.
Acidity: 4,5 gr. lt.
Description: dry wine, full-bodied, slightly fruity.
Food pairings: ideal with every kind of dish, very good with roasted white meat, cheeses and cold-cuts. 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.