Albana di Romagna.
Name: Badia Vecchia.
Exposure: east, south-east.
Soil: clay and limestone.
DENSITY OF PLANTING
6000 vines /ha.
YEAR OF PLANTING
Second half of September.
Harvest by hand.
Soft pressing of the whole grapes. Must is chilled down to 13° C and natural static fining takes place. After 18/24 hours, the juice is racked into a temperature-controlled stainless steel tank at 20° C Albana undergoes a partial malolactic fermentation.
4 months in stainless steel tanks. Release one month after the bottling process.
Colour: straw yellow, almost golden.
Nose: ripe peach, typical of Albana.
Mouth: dry, tannic, warm, harmonic.
Served with: fish, shellfish, fish soup. It can be served also with foie gras, white meat and soups. Excellent as aperitif.
Service temperature: to be served at 10-12° C..
Capacity: lt. 0.75.