Principi di Porcía - Castello di Porcía - Pinot Grigio

Spurred Cordon.  The clusters are de-stemmed and then very gently pressed, at a maximum of –0,9 atm.  The juice is given enzymatic clarification and centrifugation, then the must ferments with cultured yeasts at 14-16°C. This procedure ensures a wine with crisp aromas and a full-flavoured palate.  Maturation in steel. Bottle ageing 2-3 months.

Porcía (Pordenone)

Altitude: 30m above sea level

Vineyard Exposure: North-South

Vineyard: 14.27 hectares in production. Average age 8 years. Density 3,125 vines per hectare. 9,500kg per hectare crop yield. Average 50,000 bottles yearly.

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

A versatile aperitif, it pairs well with freshwater fish dishes, fish soup and marinara-style risotto with seafood. In particular with deep-fried battered fish served in paper twists, graesana-style squid with thinly-sliced onion sautéed with bay leaf and a drizzle of vinegar, “Sarde in Saor” pilchards with a topping of raisins and coriander seeds.

Analytical Data: Total acidity: 5.80 g/l / pH: 3.38 / Dry extract: 21.50 g/l / Total SO2: 84 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12.5% vol.