WINEMAKING
First a soft press of whole grapes, where I separated the free run must. I clean the must with cold temperature and after that the fermentation can start. The wine ‘sleep’ in cement tank for minimum a year. After bottling, the wine also aging in the bottle for mostly a year.
TASTING NOTES
Floreal flavour, delicate and mineral. In the month citrine taste e mineral.
PAIRING
I suggest to pairing it with with fish dishes, or first dish with erbs and cheeses. The best pairing is with the traditioinal Baccalà alla vicentina.
VARIETY
100% Durella
VINEYARD
Pergola Veronese
HARVEST
By hands, usually, the first week of October
SOIL
Volcanic soil and clay
BOTTLES
750 ml
TEMPERATURE OF SERVICE
8°C-10°C
ALCOOL
11,5 % vol.
ACIDITY
7,21 g/l pH: 3,18
- Type of wine
- White wines
- Capacity
- 0,75 lt