GRAPE VARIETY: Pinot Bianco single varietal wine. TYPE OF TERRAIN: Argillaceous, Calcareous, rich in microelements. CULTIVATION: Guyot, planting density 4.000 Plants/Ha. HARVEST PERIOD: Early October. VINIFICATION: 24 hour pre-fermentation cold maceration, soft grape pressing, alcoholic fermentation at a controlled temperature and later maturation in its own dregs for several months. CELLARING POTENTIAL: 2 – 3 years from production. COLOUR: Straw yellow laden with bright golden tints. NOSE: Aroma of exotic aged fruit, yellow peach, notes of sweet spices. FLAVOUR: Smooth and warm in the mouth while also enveloping, balanced and rich in aroma. PAIRINGS: Pairs well as an aperitif to accompany simple appetisers and delicate fish entrées. SERVING TEMPERATURE: Approx. 10 – 12° C. PACKAGING: 0,75 l bottle, bottled in cartons containing 6 bottles.
GRAPE VARIETY: Pure Prosecco-Brut. TERRAIN: silt-clay, limestone soil rich with microelements. CULTIVATION: Guyot, with a density of 4.000Plants/hectare. HARVEST PERIOD: Second half of September. VINIFICATION: Soft pressing of the grapes in a reducing environment. Fermentation at a controlled temperature of 15°C to obtain a clean base wine. Second fermentation according to the Charmat method for 20 days at a controlled temperature of around 14°C. CELLARING POTENTIAL: 1-2 years from production; optimum maturity 1 year. COLOUR: Straw yellow with greenisch reflectionss. BOUQUET: Winey, fruity, hints of apple, floral, wisteria and crusty bread. FLAVOUR: vibrant, pleasant with a balanced taste between acidity and sugars and fruity aftertaste. PAIRINGS: This wine is ideal as an aperitif, with seafood starters, light risottos, excellent as a dessert wine. SERVING TEMPERATURE: Approx. 7 – 8° C. PACKAGING: 0,75 l bottle packed in a box of 6.
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