Principi di Porcía - Fattoria 6 Gigli - Refosco dal Penducolo

Sylvoz.  The clusters are gently de-stemmed and pressed; the must ferments with cultured yeasts in steel fermenters at 28-32°C for 7-9 days, with regular pumpovers and délestage. The wine is pressed off and racked into steel tanks for malolactic fermentation and maturation in steel.  Bottle ageing for 2-3 months.

Azzano Decimo- Pramaggiore

Altitude: 25m above sea level

Vineyard Exposure: North-South

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

Harvest: 9.5 hectares vineyards in production, average vineyard age: 20 years, 2,083 vines per hectare density, 9,000kg yield per hectare, 14,000 bottles average annual production.

grills and meat stews, with pork and game-sauced first courses.

Analytical Data: Total acidity: 5.30 g/l, pH: 3.46, Dry extract: 21.50 g/l, Total SO2: 72 mg/l (legal maximum: 160 mg/l)

Alcohol Content: 12.2% vol.