Principi di Porcía - Castello di Porcía - Ribolla Gialla

Guyot. The grapes are de-stemmed and pressed gently, then the juice macerates on the skins for 12 hours at 10°C.  Soft pressing, fermentation in temperature-controlled tanks, short stop on yeasts. Maturation in steel. Bottle ageing: 3 months.

Azzano (Pordenone)

Altitude: 30m above sea level

Vineyard Exposure: North / East -South / West 

Vineyard: 2.1 hectares in production. Average age 4 years. 4,400 vines per hectare density. 16,000kg per hectare crop yield. Average 6,000 bottles per year.

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

Superb as an aperitif.  It partners perfectly with fish in general, with cooked ham and finger food.

Analytical Data: Total acidity: 5.60 g/l / pH: 3.38 / Dry extract: 22.00 g/l / Total SO2: 90 mg/l (legal maximum: 200 mg/l) Residual sugar: 5.00 g/l

Alcohol Content: 11.5% vol.