CIOE’ Bianco IGP Bio

peng pita
 

 

 

 

ANALITICAL DATA

Alcool: (% vol) 13,00 / Sugar Dry / Year 2017

Grapes: Falanghina 100%.

Soil: Loose soil, tufaceous, rich in microelements.

Training system: Spur-pruned cordon.

Defense method: Biological.

Harvest period: First ten days of September.

Harvest method: Manual.

Vinification system: The grapes are gently de-stemmed and left in cold maceration for a short period. They are gently pressed and the must is clari&ed by cold settling. The must is fermented in temperature-controlled stainless steel tanks.

Maturation period: After fermentation, the wine is left on the lees in stainless steel containers for six months. The bottled wine is aged in temperature-controlled rooms for at least two months.

SENSORIAL ANALYSIS

Color: Brilliant straw yellow.

Aroma: Intense, fruity, hints of white pulp fruit and garden blossoms.

Taste: Elegantly balanced.

Pairings: Fish dishes, pasta and white meats, also suitable for aperitifs.

Serving temperature: 10 – 12°C.