1 BOTTLE X 75cl. 

13.5% vol.

LOCATION OF THE VINEYARDS: First Hilly Band of the municipalities of Oliva Gessi and Torricella Verzate
EXPOSURE: South-East and South-West
TYPE OF SOIL: Clayey-Limestone
PLANT DENSITY: 5000 vines per Ha
TRAINING SYSTEM: Guyot
AVERAGE AGE OF THE VINEYARDS: 12 years
GRAPES: 100% Rhine Riesling
YIELD PER HECTARE: 70 quintals
HARVEST PERIOD: First half of September
ANALYTICAL DATA:

Effective alcohol content: 13.20% vol
Residual sugars: 5.5 g/l
Acidity: 7.20 g/l
pH: 3.08
Dry extract: 24.50
AGRONOMIC OPERATIONS
Guyot dry pruning is carried out starting from the end of January, maintaining a number of 7-8 buds per vine. From May, the superfluous shoots are eliminated and the main ones tied up with the disassembly and suckering; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. At the end of July, after veraison, the first thinning of the grapes is carried out to better distribute the production of the vine on the shoots closest to the vine and to avoid the creation of clusters of bunches (main cause of the attack of gray mold in the wet years); the thinning of the bunches, which favors a better ripening of the grapes, allows for a greater concentration of sugary and aromatic substances as well as a better health of the product. A second finishing thinning is carried out at the end of August, just before the technological maturation.
For over 10 years we have been practicing the grassing of the vineyards to create a more balanced crown-root relationship of the vine and to safeguard the insects useful for the vineyard; for the same reason pesticides with low environmental impact are used and the use of chemical herbicides is avoided.
The grape harvest is manual, in 18 kg boxes.

WINE OPERATIONS
The vinification in white begins with the soft pressing of the whole grape, which leads to the separation of the must from the marc; the flower must (that is, the first 50% of the liquid pressing juice, more fruity and finer) is separated into different containers from the second pressing must. The entire operation is carried out in an inert environment (using nitrogen and dry ice), to prevent the air from oxidizing the delicate aromatic compounds of the Riesling. The juice, clarified and decanted after about a day, is fermented in steel tanks at a controlled temperature of 18 °C. After further decanting and a slight protein stabilization, the wine is micro-filtered and bottled in the spring following the harvest.

DATA SHEET
Colour: lively straw yellow with rapid greenish reflections; brilliant.
Bouquet: fine, fresh and fruity bouquet.
Taste: dry without harshness, fresh, fruity, elegant, full of character.

ENO-GASTRONOMIC COMBINATION
Vintage wine. Qualification: dry white.
Accompaniment: seafood hors d'oeuvres, sea and freshwater fish both roasted and in sauces, hot seafood-based preparations, omelettes. Service temperature: 10°C.
Method of serving: uncork the bottle at the moment.

ANNUAL PRODUCTION
18,000 bottles