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 |
