Principi di Porcía - Castello di Porcía - Pinot Bianco

Spurred Cordon.  De-stemming and gentle pressing of the clusters, controlled-temperature fermentation in steel fermenters, followed by brief rest on the fine lees and ageing.  Maturation in steel.  Bottle ageing 2-3 months.

Porcía (Pordenone)

Altitude: 25m above sea level

Vineyard Exposure: Northeast - Southwest

Vineyard: 1.8 hectares in production. Average age: 20 years. 3,300 vines per hectare (density), 9,500kg per hectare (crop yield), 6,600 bottles average annual production.

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

Excellent as an aperitif, with vegetable appetisers, vegetable soup, and fish salad. Particularly delicious with asparagus and shrimp, spaghetti with mussels and clams, tagliolini pasta with lobster, and rock crab with ginger. 

Analytical Data: Total acidity: 5.50 g/l / pH: 3.30 / Dry extract: 19.00 g/l Total SO2: 100 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12.5% vol.