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VERDUZZO

Frizzante Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of September

 

Vine training technique: Cordon Training

 

Plants density: 4000 plants per hectare

 

Soil composition: consisting of stones, loose, calcareous.

 

Vinification: after the harvest, the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 36-48 hours, with the purpose of extracting from the skins the most quantity of the typical components of the aroma and a gold yellow colour. After the separation of the must from the skins the fermentation with selected yeasts at a temperature of 18 °C for ca 15 days. Then the wine is set to refine for ca six months in steel basins, before selling. The second fermentation takes place at low temperatures in autoclave.

 

Alcoholic volume: 11,6 – 12,2 %

 

Sugar: 40 gr. lt.

 

Acidity: 5 gr. lt.

 

Description: strong golden yellow coloured wine, ample and fruity perfume, sweet and velvety.

 

Food pairings: pastry, strudel, gubana cake. It is said to be a good alternative to five o’clock tea. To be served preferably in ice bucket 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.