Principi di Porcía - Fattoria 6 Gigli - Sauvignon

Spurred Cordon.  The clusters are de-stemmed and the grapes are given a cryomaceration for 36 hours at 5°C; they are then pressed very gently at a maximum of –0,9 atmosphere. The must is clarified through enzymatic settling followed by centrifuging, then ferments with cultured yeasts at 17-19°C. This procedure allows the extraction from the grape skins of compounds that are responsible for the distinctive characteristics of this wine.  Maturation in steel and 1-2 months bottle ageing.

Azzano Decimo-Pramaggiore

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: 11.43 hectares vineyards in production, 3,125 vines per hectare density, 12,000kg yield per hectare, average vineyard age: 15 years, 15,000 bottles average annual production.

: perfect with seafood salads, “Ravioli di magro” (without meat), baked or grilled fish 

Analytical Data: Total acidity: 5.40 g/l, pH: 3.38, Dry extract: 18.20 g/l, Total SO2: 84 mg/l (legal maximum: 200 mg/l)

Alcohol Content: 12.4% vol.