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

VINIFICATION: Ripe bunches are collected in small boxes and then subjected toa natural drying process in special rooms, for avariable period with the vintage. The bunches are then subjected to rigorous quality selection and only the healthier are pressed. Fermentation begins with yeasts that have been specially made selected for highly concentrated musts. It can last up to 20 days and replacements and / or delestage are carried out daily. The wine is pressed in small presses, then it goes to barriques 100% French oak with extra fine grain, where it rests for 5 years. After a further short maturation in tanks of 12 months, it is bottled and matured for a further 12 months before release


BOTTLE AGEING: 12 months

APPEARANCE: Intense ruby red

BOUQUET: Hints ranging from fruity notes of currant, cassis, wild strawberry jam, black cherry, plum to those of dried flowers and vegetable notes of hay, balsamic notes of eucalyptus, smoky and toasted notes of cocoa beans and coffee

PALATE: Sip warm, full and soft. Persistent and intense and complex aromatic notes in the aftertaste in which prevail plum, cassis and chocolate

SERVING SUGGESTIONS: Ideal for game dishes such as braised meats, venison fillet with red fruit sauce or red deer with cocoa

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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