Castello di Porcia

I.G.T. VENEZIA GIULIA
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 AGE OF VINES: 40 years
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
MATURATION: Oak
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): 3,54 80 mg/l (legal maximum: 160 mg/l)
Alcohol: 14,00%
Total acidity: 5,40 g/l
Ph:
Dry extract: 32,30 g/l
Total SO2: