Production area: Municipality of Cormons, Isonzo – Brazzano and Dolegna del Collio
Grapes: Pinot Blanc 50% – Sauvignon 40% – Traminer 10%
Denomination: I.G.T. Venezia Giulia Bianco
Soils: alluvial type, irrigated
Training systems: horizontal bilateral Guyot, spurred cordon
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; overnight rest in press; soft pressing by vacuum press; cleaning of must by flotation; fermentation with indigenous yeasts at controlled temperature, 18°C. Keeping on the lees until the end of February in stainless steel barrels. Wine blending: protein stabilization using 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: Appetizers and seafood dishes
Serving temperature: 10°-12°C
