Castello di Porcia


Torre Colombera


TYPOLOGY: Red wine

VINEYARD SIZE: 1,20 hectares

GROWING AREA: Azzano Decimo-Porcía (Pordenone)

SOIL PROFILE: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone

GRAPE VARIETY: Cabernet Franc (20%), Merlot (40%), Refosco dal Peduncolo Rosso (40%)

ASPECT: Northeast-Southwest


AVERAGE ALTITUDE: 25 metres asl

SISTEMA DI ALLEVAMENTO: Sylvoz, Spurred Cordon

NUMERO DI VITI PER HA: 2.000 vines per hectare

PRODUCTION PER HECTARE: 6.000 kg per hectare

BOTTLES PRODUCED ON AVERAGE: Average 3.500 bottles

VINIFICATION: The ripe clusters are picked into small boxes and then subjected to a natural drying process in special rooms, over a period that varies with the vintage. The clusters are then subjected to rigorous quality selection and only the healthiest are pressed. The fermentation begins with yeasts that have been specifically selected for very concentrated musts. It can last up to 50 days, and pumpovers and/or délestage are carried out daily. The wine is pressed off in small presses, then goes to 100% French oak barriques with extra-fine grain, where it spends 24 months. After a further brief maturation in tanks, it is bottled and ages a further 12 months before release


BOTTLE AGEING: 12 months

APPEARANCE: Red with hints of garnet

BOUQUET: Rich, with aromas of ripe fruit, spicy and complex

PALATE: Warm and full-flavoured, with firm body and very lenghty finish

SERVING SUGGESTIONS: To enjoy Torre Colombera at its best, decant and let breathe two hours before serving. Excellent paired with soppressa, risotto with chicken livers, tripe, mixed boiled meats (poultry, beef, tongue, cotechino), and with herring. Available also in magnum

Note (Technical values for last harverst):
Alcohol: 14,00%
Total acidity: 5,40 g/l
Ph: 3,54
Dry extract: 32,30 g/l
Total SO2: 80 mg/l (legal maximum: 160 mg/l)
Certification: About V.I.V.A Certification

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