The professor Luigi Manzoni invented in the 1930 a cross in the vineyard between the Riesling Renano and Pinot Bianco, an autochthonous vine that is soft and aromatic but with a pleasant acidity. This wine was born for Roberta, who always wants a still wine for aperitive, is Organic and comes from a vineyard that is over 50 years old.
The professor Luigi Manzoni invented in the 1930 a cross in the vineyard between the Riesling Renano and Pinot Bianco, an autochthonous vine that is soft and aromatic but with a pleasant acidity. This wine was born for Roberta, who always wants a still wine for aperitive, is Organic and comes from a vineyard that is over 50 years old.
| Color: | Straw yellow. |
|---|---|
| Aroma: | floral with notes of white flowers, fruity with notes of exotic fruit, peach and apple. |
| Bouquet: | Savory, lively and persistent. |
| Serving: | Serving chilled ad 8-10°C. |
| Serving suggestions: | Lively wine, excellent when matched to light and delicious dishes or risotto with wild herbs. Excellent with the typical Asparago Bianco of Cimadolmo IGP. Surprising with cheese and fish. |
| Grape vine: | Manzoni 6.0.13. |
|---|---|
| Growing area: | Sinistra Piave. |
| Height of the vine yard: | 40 m. above sea level |
| Land conditions: | Pebbly. |
| Cultivation Method: | Sylvoz. |
| Vinification: | manual harvest cold maceration for a few hours soft pressing and cleaning of the must by cold static decantation alcoholic fermentation with selected yeasts Filtering wine at the end of fermentation and aging in steel tanks bottling and then wine left to age in the bottle for a few months in conditioned warehouse. |
| Maturation: | Second 10 days of September |
| Total acidity: | 5,30 g / l |
|---|---|
| Alcohol: | 12,50% vol |
| Resiude sugar: | 4 g / l |
| Total extract: | 18 g / l |
| Free: | 40 mg / l |
| In total: | 135 mg / l |
| PH: | 3,30 |
| Bottle: | Bordolese Claret |
|---|---|
| Cork: | Stelvin |
| Package: | 6 Bottles |
| Pallet: | 84 Cartons |
