PINOT BIANCO Doc Piave

Production area:

Together with Pinot gris and Pinot noir, Pinot blanc has very ancient origins that date back to the Roman age, and has always been widely known in France, where together with Pinot noir, it is used to make the best-known wines in the world. The French Pinot blanc is also known as Weissburgunder in Germany and Borgogna bianca in Italy, with a clear reference to the area where it is traditionally grown. In Italy the regions of Trentino Alto Adige, Piedmont, Lombardy, Veneto, Friuli and more recently Puglia are traditional sites for Pinot blanc.

Terrain:

Flat, of alluvial origin, predominantly clay, tending of lime.

Vineyard:

Cultivation is on spurred cordon and the number of vines per hectare is approximately 4000.

Vinification system:

Classical white vinification. The must is left in contact with the grape skins for approximately 12 hours, after which it is lightly crushed. Fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. At the end of alcoholic fermentation, the wine is left in contact with the yeasts for a suitable period of time.

Chemical characteristics:

• Effective alcohol level: % vol. 13.50 +/- 0.50
• Sugar: g/l less than 2.7
• Total acidity: g/l 5.50 +/- 0.50

Organoleptic characteristics

• Colour: Pale straw yellow with greenish shades.
• Aroma: Fruity when young, with clear hints of apples and pear flowers; when close to 1 year of age it acquires an aroma of bread crust, toasted almonds, underbrush and dried fruit.
• Flavour: Full-bodied, with a balanced acidity and a dry aftertaste.

Nutritional value

• 1 g of alcohol: 7 Kcal
• 1 l of dry wine at 10°: 600 Kcal
• 1 g of sugar: 4 Kcal.
• Serving suggestions: A commendable choice for the entire meal, and an excellent companion to fish and poultry courses.
• Serving temperature: at 10-12° C.
• Storage: store in a cool place, away from the light and heat.
• Packing and marketing: 0.750-l glass bottles inside boxes of 6 or 12 bottles each. Palletised in europallets: 50 boxes with 12 bottles each (10 per layer); 100 boxes with 6 bottles each (20 per layer).