Training system: bower and espallier.
T/ha: 100q
Raccolta: September.
Vinification: rapid pressing of the partially de-stemmed grapes and start of alcoholic fermentation at a controlled temperature.
Aging: minimum 4 months in stainless steel tanks with frequent pumping over. After bottling, the wine is aged for about 1 month in the bottle.
Bottling: inertization of the bottle, capping with 100% cork microgranule technical cap.
Alcohol: 12-12,5%Vol
Total acidity: 5,5/6g/L
pH: 3.2/3,3
Maximum total sulfur: 90mg/L
Shelf life: 1-3 years.
Erbaluce DOCG
Characteristics for tasting
Color: straw yellow with greenish reflections.
Nose: citrus yellow fruits, pear, fermentative notes, balsamic, peach, melon.
Taste: acid in correctness, mineral, decidedly fresh.
Pairings: ideal for aperitifs, fish first courses or white risottos. Ideal with freshwater fish (trout) and very fresh cheeses.
Characteristics for tasting
Color: straw yellow with greenish reflections.
Nose: citrus yellow fruits, pear, fermentative notes, balsamic, peach, melon.
Taste: acid in correctness, mineral, decidedly fresh.
Pairings: ideal for aperitifs, fish first courses or white risottos. Ideal with freshwater fish (trout) and very fresh cheeses.
