RIESLING
THE CLASSICS
Grape varieties: Riesling Renano.
Vineyard situation: Faedo in the locality of Palai at 700 m. above the sea level with southern and Cembra exposure in Valbona (lateral valley to the Val di Cembra) at 450 m. above the sea level.
Training system: “pergoletta trentina aperta” with 6000 vines per hectare in Faedo and guyot with 6200 vines per hectare in Cembra, where the plants are in a small area (they follow the maximum slope line, which in our case reaches 50%).
Soil: Faedo is located between the Permian formation of the porphyritic platform and the Werfenian deposits of sandstones, siltstones, marls, limestones and dolomite. The soil is variable in depth from 30 to 100 cm, it is of the silty-calcareous type and rests on a marly conglomerate. Valbona, on the other hand, was modeled in ancient times by the retreat of glaciers and later by the work of the Scorzai stream. Digging in the porphyritic rock there are sandy soils with a dark brown color, rich in skeleton (rounded pebbles).
Hectare production: 70-80 q.li
Alcohol: 12,5%
Life of wine:From long aging (trusting in the good tightness of the cap and optimal storage conditions: constant temperature 14 ° -15 °) it is conceivable to be able to enjoy it for up to 10 years and maybe beyond.
Type of bottle: Bordeaux bottle in cartons of 6 bottles.
Tasting notes
Straw yellow-green wine, son of a noble ancient vine. As a young man smells of peach / apricot. With the evolution of the amplification of tertiary hydrocarbon notes. On the palate it is a vertical-sapid-long wine. A modern product with moderate alcohol, fresco and crunchy. A white wine to pair with appetizers, tasty first courses, spicy fish and delicate white meats.
Production notes
The white vinification method involves washing the grapes and pressing in a controlled atmosphere. Both techniques have been developed in the company pursuing the aim to avoid the use of exogenous antioxidants and to preserve the varietal characteristics of the grape itself (aromas and antioxidants). Riesling then rests on the yeasts in small acacia barrels.
Awards and recognitions
Our RIESLING was awarded by:
2017
2016
FTOM HARVEST TO PRODUCTION
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