ORGANOLEPTIC CHARACTERISTICS

Well structured white wine with a perfect balance between alcohol and acidity. Straw yellow colour with golden reflections. Ripe fruit aroma with hints of tropical fruit. Full body and persistent aroma.

TECHNICAL FEATURES

Production area: San Vendemiano (TV), plain, vineyard’s exposure south
Type of soil: clay, heavy
Training system: inverted Guyot
Planting density: 4.800 vines/ha (2,60 mt x 0,8 mt)
Grapes: Manzoni bianco 100%
Harvest period: first half of September
Bottling: March – April

Vinification: white vinification, short maceration at controlled temperature before soft pressing, only one fermentation, directly from must, without adding any sugar in order to preserve the aromatic compounds, than the wine rests with lees for 4 months.
Analytical data: Alcohol: 13 % vol.
Acidity: 6 gr/lt
Sugars: 7 gr/lt
Pressure: 5 atm

ORGANOLEPTIC CHARACTERISTICS

Well structured white wine with a perfect balance between alcohol and acidity. Straw yellow colour with golden reflections. Ripe fruit aroma with hints of tropical fruit.

Food matching: ideal accompaniment to pasta dishes and soups especially those based on fish and vegetables. One of the best pairing wine with asparagus. Perfect with white meat main courses and semi matured cheese.

TECHNICAL FEATURES

Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south
Type of soil: heavy and clayey
Training system: inverted guyot
Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
Grapes: 100% Manzoni Bianco
Harvest period: first half of September
Vinification: white vinification, maceration at controlled temperature and then soft pressing, before being bottled the wine remains in contact with the yeast for six months
Bottling: from April to May
Serving temperature: serve at 10° – 12°C
Alcohol: 13,5 % vol.
Acidity: 5,5 gr/lt
Sugars: dry