• Manzoni Bianco Spumante

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    MANZONI BIANCO SPUMANTE BRUT MILLESIMATO

    ORGANOLEPTIC CHARACTERISTICS

    Well structured white wine with a perfect balance between alcohol and acidity. Straw yellow colour with golden reflections. Ripe fruit aroma with hints of tropical fruit. Full body and persistent aroma.

    TECHNICAL FEATURES

    Production area: San Vendemiano (TV), plain, vineyard’s exposure south
    Type of soil: clay, heavy
    Training system: inverted Guyot
    Planting density: 4.800 vines/ha (2,60 mt x 0,8 mt)
    Grapes: Manzoni bianco 100%
    Harvest period: first half of September
    Bottling: March – April

    Vinification: white vinification, short maceration at controlled temperature before soft pressing, only one fermentation, directly from must, without adding any sugar in order to preserve the aromatic compounds, than the wine rests with lees for 4 months.
    Analytical data: Alcohol: 13 % vol.
    Acidity: 6 gr/lt
    Sugars: 7 gr/lt
    Pressure: 5 atm

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  • Piave DOC Manzoni Bianco

    foto_piave_doc_manzoni_bianco

    PIAVE DOC MANZONI BIANCO

    ORGANOLEPTIC CHARACTERISTICS

    Well structured white wine with a perfect balance between alcohol and acidity. Straw yellow colour with golden reflections. Ripe fruit aroma with hints of tropical fruit.

    Food matching: ideal accompaniment to pasta dishes and soups especially those based on fish and vegetables. One of the best pairing wine with asparagus. Perfect with white meat main courses and semi matured cheese.

    TECHNICAL FEATURES

    Production area: San Vendemiano (Treviso), plain, vineyard’s exposure south
    Type of soil: heavy and clayey
    Training system: inverted guyot
    Planting density: 4.800 vines/ha (2.60 mt x 0,8 mt)
    Grapes: 100% Manzoni Bianco
    Harvest period: first half of September
    Vinification: white vinification, maceration at controlled temperature and then soft pressing, before being bottled the wine remains in contact with the yeast for six months
    Bottling: from April to May
    Serving temperature: serve at 10° – 12°C
    Alcohol: 13 % vol.
    Acidity: 5,5 gr/lt
    Sugars: dry

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