Data Sheet
GRAPE VARIETY | Cortese |
VINEYARD AREA | Municipality of Tassarolo |
SOIL | Calcareous, clayey, tuffaceous |
CULTIVATION TECHNIQUE | Counter-espalier training, Guyot pruning. Plowing and milling of the soil. Anti-cryptogamic treatments targeted in case of need. |
VINIFICATION TECHNIQUE | Soft pressing of the grapes, fermentation at a controlled temperature. Refermentation in the bottle. Sur lies aging for at least 36 months. |
TREATMENTS MADE | Natural decantation and subsequent decantations. Refrigeration at -3 ° C in temperature-controlled container. Final filtration before bottling. |
Organoleptic Sheet
COLOR AND APPERENCE | Soft straw yellow |
AROMA | Floral, fresh, intense and with hints of yeast and bread crust |
TASTE | Well balanced, with good acidity and body |
SENSORY PROFILE | Recognized flavors: acacia, citrus fruits, bread crust. Taste aspects: Full-bodied and refreshing on the palate, good acidity, citrus notes |
Tips
CONSUMPTION TEMPERATURE | 12 °C |
GASTRONOMIC COMBINATIONS | Starters, pasta and fish first courses, dry pastries |