Principi di Porcía - Castello di Porcía - Traminer Aromatico

Guyot/sylvoz.  The grapes are de-stemmed, then the must is cryomacerated for 48 hours and pressed gently.  Fermentation in temperature-controlled tanks followed by brief lees contact and maturation.  Maturation in steel.  Bottle ageing: 2-3 months.

Azzano Decimo (Pordenone)

Altitude: 25m above sea level

Vineyard Exposure: Northeast-Southwest

Soil Type: Deep, with loamy-silty-clay texture, moderately calcareous and sub-alkaline

Harvest: 4.3 hectares hectares in production. Average vineyard age: 16 years. 2,083 vines per hectare density, 9,000kg yield per hectare.  Average annual production 30,000 bottles.

: Excellent with salted fish and ripe cheeses. In particular with: “Paccheri di Gragnano” pasta in aubergines and Pecorino Romano sauce. Also excellent at the end of a meal, served with patisserie or with strawberry fruit salad and lemon ice cream.

Analytical Data: Total acidity: 5.40 g/l, pH: 3.37, Dry extract: 22.00 g/l, Total SO2: 86 mg/l (legal maximum: 200 mg/l).

Alcohol Content: 12.5% vol.