COLLI EUGANEI BIANCO DOC
Garganega 40%, Sauvignon Blanc 30%, Chardonnay 20%, Muscat Blanc 10%
Fresh and soft with floral and fruity scents enriched by a persistent flavor.
€ 9.00
750ml
pairings
Ideal as an aperitif, we recommend pairing with appetizers and first courses, fish or delicately flavored white meats.
service temperature
10 – 12 °C
tipology
Colli Euganei Bianco DOC
site
Cortelà, frazione di Vò Euganeo, Padova (ITALIA)
harvest
Grapes are hand-picked and selected
vines
Sauvignon bianco 30%, Garganega 40%, Moscato bianco 10%, Chardonnay 20%
exposure and altimetry
south-south east 100-150 meters above sea level
VINE TRAINING SYSTEM
Guyot
Densità d’impianto
3000 viti/ha
age of vines
20 to 40 years
yield per hectar
60 quintals
harvest time
First half of September (Chardonnay, Muscat blanc and Sauvignon blanc), first week of October (Garganega)
winemaking
According to the ripening period, the varieties are harvested and processed separately. After a delicate destemming, the grapes are subjected to a soft pressing. The must thus obtained is decanted without the use of enzymes and started for fermentation in steel containers at a controlled temperature of 15 – 16 ° C. After fermentation, the wine is decanted and subjected to a period of aging on fine yeasts of 5 – 6 months. The individual batches are then assembled about a month before bottling.
organoleptic characteristics
Straw yellow color with green hues, elegant, clean scent, characterized by a delicate intertwining of floral scents such as acacia flowers and rose petals and fruity scents reminiscent of pineapple, banana, white peach, all surrounded by pleasant hints of tomato leaf and aromatic herbs, the taste in the mouth is fresh, slightly soft, savory, with a great balance, long and persistent the finish.
Ideal as an aperitif, we recommend pairing with appetizers and first courses, fish or delicately flavored white meats
To be served between 10 and 12 ° C
2018 HARVEST ANALYTICAL DATA
alcool
13,5% vol
glucose and fructose
2,0 g/l
acididtà totale
5,5 g/l
Volatile Acidity
0,26 g/l
Total Sulfur Dioxide
99 mg/l
