Grape Variety: 100% Cortese
Exposure: South-West
Training system: Low Guyot
Grape-yield per hectare: 9.0 ton
Age : 20 years
Vines per hectare: 4000 vines per hectare
Vinification: Destemming soft crusching then cold skin contact maceration for one night, soft pressing and fermentation at a controlled temperature very low 15-16 °C. 10% of the grapes fermented with the skins and done a maceration for 25 days. Then one mounth in tank all the wine togheter for aging on yeast. Bottled before Christmas time.
Alcohol by vol: 12,5% vol
Aging: 1 month in bottle
Kind of bottle: Bordolese
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period: 5 years
Serving suggestion: Cortese pairs well with a wide range of foods, from fish to pasta and rice dishes, with vegetables or white meats. Also great as pre-dinner drink with savoury nibbles. Serving temperature   8-10 °C.