ORGANOLEPTIC CHARACTERISTICS

Aromatic and fruity wine with scents of apple and notes of acacia flowers.
Pale straw yellow colour with greenish reflections

Food matching: perfect throughout the meal with main dishes of fish and cheese

TECHNICAL FEATURES

Production area: Fontanafredda, plain, vineyard’s exposure south-east
Type of soil: poor and pebbly, moderately loose
Training system: sylvoz
Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
Grapes: glera 100%
Harvest period: second half of September
Vinification: white vinification
Bottling: from November to June
Serving temperature: serve at 6°C
Analytical data: Alcohol: 11 % vol.
Acidity: 6,0 gr/lt
Sugars: 10 gr/lt
Pressure: 2,5 atm

CARATTERISTICHE ORGANOLETTICHE

Vino aromatico, fruttato ricorda la mela, floreale con sentori di acacia.
Leggermente più strutturato di quello di collina. Colore giallo paglierino scarico con riflessi verdognoli.
Abbinamenti culinari: ottimo a tutto pasto, con pesce crostacei e carni bianche.

CARATTERISTICHE TECNICHE

Zona di produzione: Conegliano zona collinare esposizione sudest
Terreno: argilloso e calcareo, pesante; di origine morenica
Sistema di allevamento: Guyot
Densità impianto: 3.800 viti per ettaro (2.60 mt x 1 mt)
Coultivar: glera 100%
Periodo di maturazione: media , seconda decade di settembre
Vinificazione: in bianco
Epoca di imbottigliamento: da novembre a giugno
Dati analitici: Gradazione alcolica: 11,0 % vol.
Acidità: 6,0 gr/lt
Residuo zuccherino: 7 gr/lt
Pressione: 5.00 atm

ORGANOLEPTIC CHARACTERISTICS

Aromatic and fruity wine with scents of apple and notes of acacia flowers. Pale straw yellow colour with greenish reflections
Food matching: ideal as an aperitif it also accompanies perfectly desserts, white meat dishes and soft cheeses.

TECHNICAL FEATURES

Production area: Conegliano hills, vineyard’s exposure south-east
Type of soil: clayey, calcareous, heavy, of morainic origin
Training system: inverted Guyot
Planting density: 3.800 vines/ha (2.60 mt x 1 mt)
Grapes: glera 100%
Harvest period: second half of September
Vinification: white vinification
Bottling: from November to June
Serving temperature: serve at 6°C
Analytical data: Alcohol: 11 % vol.
Acidity: 6,0 gr/lt
Sugars: 16 gr/lt
Pressure: 5 atm