Lemon yellow with golden glow. Fine and composed nose which recalls honey and peach and then wisteria, oat, hay and roasted hazelnut. Balsamic scents.
Comune di Torrazza Coste (PV)
fried sage leaves, canapés or cream puffs stuffed with smoked salmon or sturgeon, caviar and paté, prawns in cocktail sauce or medium-aged cheeses and cured meats
6 – 8 °C
SOIL: Alluvial silty or clayey silty deposits. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil. This kind of terrain isn’t calcareous and its reaction swing between slightly and weakly acid. The contained organic carbon is low and the presence of nitrogen is on average.Their comparison shows a poor humidification and a poor release of the nitrogen, with a small availability of organic substance.
HEIGHT: 130 m. a.s.l
GRAPES: Cortese, native
HARVEST: Second week of September.
Cultivation System: 40- and 15-years
old vineyards, 3000 to 4000 vines per hectare, double dewclaws guyot, continuous and spontaneous grassing. MAP SHEET: Sheet 2, Mappale 24 and 25. Sheet 3, Mappale 37 and 38
Maximum grapes production: 55 q/ha. Moderate average yield per vines: 1,3 – 1,7 kg per plant
Manual harvest in 15-20 kg boxes. Two hours of maceration in soft press and vinification of the flower must only, with a yield of 50% circa.
Indigenous yeast. Spontaneous fermentation.
The decanting process and the oxygenation are carefully managed through the use of CO2 seal valve.
Steel fermentation. Aged in steel for 10 months. No filtration.
Clarification for natural decanting guaranteed by the innate cold of the cellar.