Castello di Porcia

IGT VENEZIA GIULIA
TYPOLOGY: Rosato wine
VINEYARD SIZE: 1,00 hectare
GROWING AREA: Azzano Decimo-Porcía (Pordenone)
SOIL PROFILE: Deep soil with a silty-loam texture, alkaline and rich in limestone
GRAPE VARIETY: Merlot and Cabernet Franc, given a rosé fermentation
ASPECT: North-South
AVERAGE AGE OF VINES: 12 years
AVERAGE ALTITUDE: 25 metres asl
SISTEMA DI ALLEVAMENTO: Spurred Cordon
NUMERO DI VITI PER HA: 2.500 vines per hectare
PRODUCTION PER HECTARE: 9.000 kg per hectare
BOTTLES PRODUCED ON AVERAGE: Average 5.000 bottles
VINIFICATION: After de-stemming and pressing, the juice macerates on the skins for two days, with pumpovers, then the must is pressed off into steel fermenters, where it finishes fermentation, at 18° C. The wine then matures for three months
MATURATION: In steel
BOTTLE AGEING: 2-3 months
APPEARANCE: Pink
BOUQUET: Fruity and floral
PALATE: Smooth and harmonious
SERVING SUGGESTIONS: Excellent with fish soups, mackerel, and with crostini with creamed cod alla veneziana, a simple dish but one re-discovered by the masters of creative cuisine; it is delicious with codfish alla vicentina, and with baked turbot
Note (Technical values for last harverst):
Alcohol: 12,00%
Total acidity: 5,50 g/l
Ph: 3,41
Dry extract: 22,20 g/l
Total SO2: 80 mg/l (legal maximum: 160 mg/l)
Residual sugar: 4 g/l