Origin: from our vineyards in Pradamano (Ud)
Ripening: end of September
Breeding: Free Cordon
Vines density: 4500 plants / hectare
Soil: clayey with the presence of caranto.
Vinification: after the harvest, the skins and must ferment for about 4-6 days at a controlled temperature of 28 ° C in HL steel tanks. 300 with Ganimede method winemakers. This method allows the soft fermentation without breaking the seeds and skins to obtain soft wines. The wine is then left to age for a few months in concrete tanks.
Grade: 11.2 – 11.8% vol.%
Sugar: 9 gr. lt.
Acidity: 4.5 gr. lt.Description: dry and dry, with the right body, slightly fruity.
Pairings: for the whole meal, excellent with roasted white meats, cheeses and cured meats. Serve at 16-18 ° C.
jStorage: In a cool place at 12-16 ° C, away from light, avoiding long stays in the fridge.