Principi di Porcía - Ribolla Gialla Brut

Azzano Decimo (Pordenone)

Guyot.  The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C. After this process the wine undergoes a second fermentation at 16°C in steel pressure fermenters and maturation of 30 days on the fine lees. Maturation in steel.  3 months ageing.

Altitude: 25m above sea level

Vineyard Exposure: North /East- South / West

Soil Type: Deep soil with a silty-clay loam texture, sub-alkaline with moderate limestone.

Vineyard: 4,400 vines per hectare.  Crop yield 18,000kg per hectare.  Average annual production 13,200 bottles.

 

: Superb as aperitif, it partners perfectly with fish in general, although not with stews. Ideal with shellfish and molluscs.

Service Temperature: Best enjoyed at 6°C 

Analytical Data: Total acidity: 5.80 g/l / pH: 3.20 / Dry extract: 22.00 g/l / Total SO2: 110 mg/l (legal maximum: 200 mg/l) / Residual sugar: 12.00 g/l

Alcohol Content: 12% vol.