Castello di Porcia

V.S.
TYPOLOGY: Sparkling Wine
VINEYARD SIZE: 2,10 hectares
GROWING AREA: Azzano Decimo (Pordenone)
SOIL PROFILE: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone
GRAPE VARIETY: Ribolla Gialla
ASPECT: NORTH / EAST-SOUTH / WEST
AVERAGE AGE OF VINES: 3 years
AVERAGE ALTITUDE: 25 metres asl
SISTEMA DI ALLEVAMENTO: Guyot
NUMERO DI VITI PER HA: 4.400 vines per hectare
PRODUCTION PER HECTARE: 18.000 kg per hectare
BOTTLES PRODUCED ON AVERAGE: Average 13.200 bottles
VINIFICATION: The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C. After this process the wine undergoes a second fermentation at 16°C in steel pressure fermenters and maturation of 30 days on the fine lees
MATURATION: In steel
BOTTLE AGEING: 3 months
APPEARANCE: Pale pink with amber highlights
BOUQUET: Delicate, fruity, floral
PALATE: Savory, dry, fresh, citrine
SERVING SUGGESTIONS: Superb as aperitif, it partners perfectly with fish in general, although not with stews; Ideal with shellfish and molluscs. Best enjoyed at 6°C
Note (Technical values for last harverst):
Alcohol: 12,00%
Total acidity: 5,80 g/l
Ph: 3,20
Pressure: 5,50 atm
Dry extract: 22,00 g/l
Total SO2: 110 mg/l (legal maximum: 200 mg/l)
Residual sugar: 12,00 g/l