|
Classification:
|
DOC |
 |
|
Type of wine:
|
White wine |
|
First year of production:
|
1996 |
|
Amount of bottles:
|
12.000 bott. ~ 9.000 l.
|
|
Location of production:
|
Pramaggiore
(VE) |
|
Grape:
|
100% Tocai |
|
Name of vine:
|
Confine |
|
Year of plantation:
|
1976 |
|
Height:
|
10 m. over sea
level |
|
Typology of soil:
|
containing clay
, medium lime and very tenacious |
|
Yields per hectare:
|
80 q.li; 3,2
kg. per plant |
|
System of cultivation:
|
Spalliera Sylvoz |
|
Density of vines:
|
2.500 plants
per hectare |
|
Orientation:
|
North-South |
|
Harvest:
|
8 - 18 September |
|
Vinifaction:
|
Diraspapigiatura
seguita da criomacerazione a 8° C,
pressatura
soffice e debourbage statico a bassa temperatura.
Inoculo del mosto limpido con lieviti selezionati e
fermentazione in acciaio.
|
|
Duration of maceration:
|
10 - 14 hours |
|
Material of fermentation barrels:
|
Conditioned
INOX steel tanks |
|
Temperature of fermentation:
|
18 - 20°C |
|
Duration of fermentation:
|
12 - 15 days |
|
Duration of fermentation:
|
4 months in
steel tanks with yeast for fermentation |
|
Bottled at:
|
Second half
of february |
|
Alcoholic grade :
|
13,2 % vol
|
|
Acid:
|
5,90
|
|
pH:
|
3,33
|
|
Storage:
|
Can be stored
for 3 - 4 years |
|
Best after:
|
2 - 3 years |
|
Colour:
|
Straw-yellow
colour with flaxen reflections and very light greenish flashes |
|
Bouquet:
|
Delicate and
fine, with a slight but well defined taste of bitter almond |
|
Flavour:
|
A mouthfull
of wine, well and elegantly structured, affectionate and velvety.
With a typical slight tart aftertaste with a note of hay and
fresh walnuts |
|
Best served at:
|
10 - 12°C |
|
Best dined :
|
Good as an aperitif,
better with raw ham, best with fish soups ("broetto venezian"),
with "pesci in umido" and Salsa (baccalà alla
vicentina e alla capuccina, typically venetian), with white
meat (guinea fowl or rabbit), risotto with vegetables, soups
and asparagus. |
|
Recommended glass :
|
Riedel serie
Vinum: 416/5 White |
