Rosato

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