Garganega
Growing system: double curtain
Vines per hectare: 6000
Medium mixture, moraine origin, calcareous/clayey and stony
Altitude: 140-160m/above sea level
Last ten days of October
Grapes: 80 quintals/hectare
After a great attention to the fruit and after the highest level of maturation, the grapes will be put on a grapevine for a variable period from 15/25 days, to obtain another high level of sugar and a low level of total acidity to extol, after the vinification, a pleasant and a soft sensation on the palate.
Prolonged cold maceration of grapes, separation skin/ must, fermentation at controlled temperature (16-18°C)
Conservation in thermo conditioned steel tanks
Bottled in sterile line closing vacuum-packed
Alcohol content: 13% vol
Net dry extract: 23 g/l
Reducer sugars: 8 g/l
Total acidity: 5,5 g/l
Total sulphites: 70-80 mg/l
Colour: intense straw yellow
Scent: intense with hints of withered fruits
Taste: soft and delicate
Coupling: to sip accompanied by starters, first course in particular with fish.
Service notes: to be served at 10-12°C
Scent: intense with hints of withered fruits
Taste: soft and delicate
Coupling: to sip accompanied by starters, first course in particular with fish.
Service notes: to be served at 10-12°C