Principi di Porcía - Castello di Porcia - Sauvignon

Spurred Cordon.  The clusters are de-stemmed and the grapes are given a cryomaceration for 36 hours at 5°C; they are 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 17-19°C. This procedure ensures that compounds are extracted from the skins that give this wine its distinctive and unique characteristics.  Maturation is in steel and bottle ageing is 2-3 months.

Azzano Decimo-Porcía (Pordenone)

Altitude: 30m above sea level

Vineyard Exposure: North-South

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

Harvest: 6.80 hectares of vineyards in production. 3,125 vines per hectare density and 9,000kg per hectare yield.  Average vineyard age: 10 years.  Annual production: Average 30.000 bottles.

Ideal as an aperitif and with finger food, Ascolana- style olives, fried squid in batter, oven-baked sea bass, caciotta cheese with pears.

Analytical Data: Total acidity: 5.60 g/l, pH: 3.38, Dry extract: 21.10 g/l, Total SO2: 92 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12,5% vol.