Principi di Porcía - Castello di Porcía - Merlot

Spurred Cordon. The grapes are gently de-stemmed and pressed, then fermented in steel for 7-9 days with cultured yeasts at a controlled temperature of 28-32°C, with regular pump overs and délestage. The wine is then pressed off and racked into steel tanks for malolactic fermentation and maturation. Maturation in steel. Bottle ageing 3-4 months.

Azzano Decimo- Porcía (Pordenone)

Altitude: 15m above sea level

Vineyard Exposure: North-South

Vineyard: 17.7 hectares in production. Average age 12 years. Density: 3,125 vines per hectare. Crop yield 9,000kg per hectare. 30,000 bottles annual production.

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

Accompanies red meats, poultry and hard cheeses. In particular, with roast chicken and potatoes, rabbit alla cacciatora, Asiago cheese.

Total acidity: 4.90 g/l / pH: 3.46 / Dry extract: 25.00 g/l / Total SO2: 65 mg/l (legal maximum: 160 mg/l)

Alcohol Content: 12.5% vol.