Vitiano Bianco
UMBRIA
Indicazione Geografica Tipica
White wine
THE GRAPES AND THE VINEYARD
In an area celebrated for the production of white wines
we have decided to experiment with the adaptability of few innovative
varieties.
The utmost care given to pruning and the selection of the grapes,
along with the pedoclimatic factors have confirmed the positive
result of our choice.
Harvest generally takes place in two phases, on the basis of the
different ripening time of the two varieties.
THE VINIFICATION
After a night with a maceration at 8°C free-run must, about 60%
of the total, is pumped into stainless steel tanks to ferment at
a temperature of 13-15°C with indigenous yeasts as pied de cuve.
After racking and fining, the wine is kept in stainless steel vats
until February when it is bottled and aged.
THE WINE
Cold maceration of the grapes, the fermentation and the refinement
in stainless steel keep the characteristics of the
two varieties intact, making a mosaic from refined golden hues.
The wine is sapid, fresh, well balanced with an elegant softness,
a good structure and lingering aromas.
ANALYTICAL DATA
| Grapes |
Vermentino 50%, Verdicchio 50% |
| Production zone |
Montecchio/Orvieto |
| Surface of the vineyard |
5 Ha |
| Altitude of the vineyard |
300 metres above the sea level |
| Type of soil |
Sedimentary, clayey |
| Training system |
Spur cordon |
| Density of vines |
6.500 per Ha |
| Production per hectare |
6.000 Kg |
| Yield of grapes into wine |
60% |
| Average age of vines |
8 years |
| Harvest time |
September |
| Vinification |
Cold skin contact for 10 hours at 8°C |
| Alcoholic fermentation |
In stainless steel at a temperature of 13/15°C |
| Malolactic fermentation |
Not carried out |
| Ageing |
In bottles |
| Alcoholic |
13,30% |
| Total acidity |
5,80 gr/lt |
| Dry extract |
23,5 gr/lt |
| pH |
3,2 |
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