Principi di Porcía - Castello di Porcía - Rosato

Spurred Cordon.  After de-stemming and pressing, the juice macerates on the skins for two days, with pumpovers, then the must is pressed off into steel fermenters, where it finishes fermentation, at 18°C. The wine then matures for three months in steel before a final bottle ageing of 2-3 months.

Azzano Decimo - Porcía (Pordenone)

Altitude: 25m above sea level

Vineyard Exposure: North- South

Soil Type: Deep soil with a silty-loam texture, alkaline with rich in limestone

Harvest: 1 hectare in production. 2,500 vines per hectare and 9,000kg per hectare yield.  Annual production average 5,000 bottles. Average vine age 12 years. 

Excellent with fish soups, mackerel, and with 'crostini with creamed cod alla veneziana', a simple dish re-discovered by the masters of creative cuisine.  It is also delicious with 'codfish alla vicentina', and with baked turbot.

Analytical Data: Total acidity: 5.50 g/l, pH: 3.41, Dry extract: 25.40 g/l, Total SO2: 80 mg/l (legal maximum: 160 mg/l), Residual sugar: 4 g/l

Alcohol Content: 12% vol.