VINE VARIETY
Sauvignon, Pagadebit and Albana.

VINEYARD
Name: Badia.
Exposure: east, south-east.
Soil: argillo-calcareo, presenta scarso contenuto in scheletro con presenza di limo e sabbia.

TRAINING SYSTEM
Spurred cordon

DENSITY OF PLANTING
5500 vines/ha.

YEAR OF PLANTING
1999.

HARVEST
First ten days of September.

HARVEST METHOD
Harvest by hand, by selecting grapes that achieving the right sugar level. The order is: Sauvignon, Pagadebit and Albana.

FERMENTATION
Soft pressing of the whole grapes. Must is chilled down to 13° C. and natural static fining takes place. After 18/24 hours, the must is racked off into a temperature-controlled stainless steel tank at 20° C.. Albana undergoes a partial malolactic fermentation. Wines are blended before bottling, the percentage is: 60/70% Sauvignon, while the percentage of the other wines changes according to the vintage year.

AGEING
6 month in stainless steel tanks. Release after one month from the bottling process.

FEATURES

Colour: straw yellow.

Nose: intense aromas of tropical fruit, like papaya, with hints of tomato leaf.

Mouth: full – bodied, with elegant structure. Persistent finish with hints of honey.

Served with: shellfish, grilled fish and white meat.  Excellent with Parma ham, matched with first courses with vegetables.

Service temperature: to be served at 10-12° C..

Capacity: lt. 0.75.