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Denominazione di Origine Controllata
White wine
THE GRAPES AND THE VINEYARDS
It is achieved from Trebbiano, Malvasia and
Roscetto grapes coming from selected vineyards.
The timing of the harvest is determined by parametric
data (i.e. acidity and sugar) and on the
state of healthiness of the grapes.
THE VINIFICATION
The vinifi cation is carried out through soft-pressing
of the whole-cluster grapes by an automatic
press; the must settles for 24/48 hours and is
racked to stainless steel vats where fermentation
starts and is carried out at a controlled temperature
of 17-19°C with the addition of selected
indigenous yeasts.
The wine is left in contact with its yeasts for
some days before being racked and, after the
normal oenological practices, it is bottled quite
early to keep its characteristic freshness and taste.
THE WINE
The wine, straw-yellow in colour, is fresh and
structured because of a good acidity level. It is
very agreeable on the nose for its fi ne aromatic
characteristics. It has some fl oral and fruity notes.
To be drunk at a temperature of 10 - 12°C , it
is excellent as an aperitif and goes well with fi sh
appetizers.
ANALYTICAL DATA
| Grapes |
Trebbiano 50%, Roscetto 20%, Malvasia 30% |
| Production zone |
Montefiascone |
| Surface of the vineyard |
150 Ha |
| Altitude of the vineyard |
300 metres above the sea level |
| Type of soil |
Crumbly, rich in pebbles |
| Training system |
Spur cordon |
| Density of vines |
3.000 per Ha |
| Production per hectare |
8.000 Kg |
| Yield of grapes into wine |
65% |
| Average age of vines |
20 years |
| Harvest time |
From 1st to 20th October |
| Vinification |
Without skin contact. On Roscetto with criomaceration |
| Alcoholic fermentation |
In stainless steel at a temperature of 17/18°C |
| Malolactic fermentation |
Not carried out |
| Ageing |
In bottles |
| Alcoholic |
12,50% |
| Total acidity |
5,60 gr/lt |
| Dry extract |
20 gr/lt |
| pH |
3,20 |
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