VINITALY – Verona, April 9th/12th 2017 - Hall 7 Stand A2
Type of wine: Red, dry, made from a blend of wines obtained from separately fermented grapes.
Producer: Fernando Pighin & Figli S.agr. a r.l.
Grape varieties: From a selection of red grapes typical of our region.
Zone of production: Fraz. Risano, Pavia di Udine (UD), Italy.
Soil: Moderately loose-packed.
Training system: Single Guyot with 4,000 vines per hectare, short pruning which limits grape production, making it more complex and structured.
Yield per hectare: 60 quintals of grapes per hectare.
Harvest: During the period of optimal ripeness, at the end of September.
Vinification: With the technique of maceration on the skins at the controlled temperature of +10° to +28° C for a period of 10 days. Wines kept in stainless steel vats for approximately 6 months.
Ageing: 3 years in oak barrels of various origins (Allier, Limousin and Slavonia) to complete malolactic fermentation, 6 months in the bottle before being marketed.
Alcohol content: 13% by vol.
Residual sugar: 2.00 g/l.
Total acidity: 4.80 g/l in tartaric acid.
Extract: 29.50 g/l.
Colour: Intense ruby red, bright with excellent hues.
Bouquet: Complex, good balance and delicacy with prevalent hints of wild berries, vanilla and spices.
Taste: Velvety, dry without being harsh, with strength and quality, harmonic balance, extended aromatic length and great delicacy.
Pairing: Pairs well with grilled red meats, game, poultry and aged cheeses.
Serve: At the temperature of +18° C to +20° C. Uncork the bottle half an hour before serving or decant to capture all of its unique subtleties.
Consumption and ageing potential: Wine with characteristics which can be aged for 6 - 8 years if kept in optimal conditions.