Production area: Municipality of Cormons, Isonzo
Grapes: Pinot Blanc 50% – Sauvignon 25% – Malvasia 20% – Traminer 5%.
Denomination: I.G.T. Venezia Giulia Bianco
Soils: alluvial type, irrigated
Breeding forms: Pinot Blanc – spurred cordon; Sauvignon – horizontal bilateral guyot; Malvasia – horizontal bilateral guyot; Traminer – horizontal bilateral guyot
Cultural operations: cultivation with biodynamic method, targeted thinning, defoliation near the bunches to preserve their health
Production: 5,000 bottles
Harvest time: mid-September ,manual harvest performed in the early hours of the day.
Alcohol content: 13% vol.
VINIFICATION AND BOTTLING
Manual selection of grapes, gentle destemming; cooling of crushed grapes by exchanger; resting in press overnight; soft pressing by vacuum press; cleaning of must by flotation; fermentation with indigenous yeasts at controlled temperature, 18°C. Retention on yeasts until the end of February in stainless steel barrels. Wine blending, protein stability through the use of bentonite. Bottling: acidity 5.3, total sulfur 104ml/lt, free sulfur 40 ml/lt (pre-bottling values).
ORGANOLEPTIC PROPERTIES
A white wine with a complex taste ranging from aromatic hints to ripe fruit, fresh balanced
PAIRINGS
Baked fish dishes, St. Pierre, snapper and mackerel
Serving temperature: 10°-12°C
