Merk: Castello di Uviglie

Grape variety
100% Freisa
Planting year
1991
Exposure
South
Ground
Calcareous / Clayey
Form of farming
Guyot
Density
4500 - 4700 plants per hectare
Collection
Manual
Vinification
Destemming, fermentation at a controlled temperature of 24-25 ° C, 3-4 days in contact with the skins, racking of the grain only without adding wine. Malolactic fermentation completely carried out in steel or concrete, storage in steel until spring to preserve the freshness of the aromas. Natural refermentation before bottling.
Formats
0.75 lt
Pairings
Cooked and raw cured meats, first courses with meat sauce, boiled meats, slightly aged cheeses.
Service temperature
18 ° C