Vineyard: Vineyard of the Serre
Surface: 1 he has
Planting: 270 x 0,70
Altitude: 350 slm
Vines per hectare: 5.500
Training System: guyout
plant Age: 20 years
Harvest period: third decade of September
Type of collection: hand-picked grapes in small crates
soil: calcareous clay
Yield per hectare: 5 your.
Winemaking and Maturation: soft squeezing whole cluster. Static decanting of cold musts. Fermentation Thermo controlled.
Refinement: at least 12 months in bottle
Alcohol: 13% – 13,50%
Service temperature: 14 °C
At the sight yellow gold, crystalline. The nose immediate notes of carnation flowers, violet and dried rose, citrus fruits, spicy. In the mouth it stands out for its acidity, medium body.
The Sommelier recommends (by Raffaele Papi)
On preparations as appetizers and first courses, with fatness, sweet trend, slightly spicy, succulent, slightly greasy. Seconds white meat. PAI medio lunga
first: Risotto with radicchio