Bright golden yellow.
Spicy hints of curcuma and white pepper take turns with memories of helichrysum, honey, orange blossom and passion fruit; all accompanied by notes of raisin apricots e tobacco.
Comune di Torrazza Coste (PV)
Poultry and white meat, oily fish, sautéed vegetables and cheese.
8 – 12 °C
SOIL: Loamy alluvial deposits or loamy clay. Dark brown color, ranges from deep and very deep, silty-loam in the topsoil and loamy clay in the non-skeletal subsoil. 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. Low organic coal, equipped with an average of nitrogen and with low availability of organic substance.
HEIGHT: 130 m. a.s.l
GRAPES: Cortese, native
GRAPES: Fourth week of September circa
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, 38 and 65.
MAXIMUM GRAPES PRODUCTION: 55 q/ha Moderate average yield per vines: 1,3 – 1,7 kg per plant
55 q/ha Moderate average yield per vines: 1,3 – 1,7 kg per plant
Manual harvest in 15-20 kg boxes. 35 days of maceration with skin contact for the flower must only, with a yelds of around 55%.
Crushing and destemming
Steel fermentation with manual re-pressing of the must and pomace.
The decanting process and the oxygenation are carefully managed through the use of CO2 seal valve. Aged in steel for 10 months. No filtration.
Clarification for natural decanting