|
|
|
|
|
Organoleptic features |
|
|
|
Appellation: |
|
IGT provincia di Pavia Rosso |
|
|
|
Vintage: |
|
2009 picking day 14 th of
Settembre |
|
|
|
Grapes: |
|
Rhine Riesling, Sauvignon Blanc |
|
|
|
Production area: |
|
Vineyard in Montalto pavese and
Borgo Priolo |
|
|
|
Planting year: |
|
1955/1964/1998 |
|
|
|
Yield per hectare: |
|
5/6 tons |
|
|
|
Vine training: |
|
guyot |
|
|
|
Vines per hectare: |
|
4000/4300 vines |
|
|
|
Vinification technique: |
|
cold maceration on the skins Fermentation
in stainless steel vats
of 50 hl. No filtration until before
bottling in October 2010 |
|
|
|
Description: |
|
Yellow-straw colour with golden
tinges. Yellow flowers, tropical ripe
fruit pineapple, apple and mineral
touch. soft and elegant with
balancing acidity |
|
|
|
Alcoholic strength: |
|
13 % |
|
|
|
Service temperature: |
|
8/10 °C |
|
|
|
Food matching: |
|
Saffron dishes, succulent dishes,
gnocchi with pesto with french
beans and potatoes, fish dishes
with sauces |