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Bonuzzi line
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CALICANTUS PASSITO VENETO IGT
GRAPES:
Garganega Veronese 60%, Trebbiano, Chardonnay, Pinot Bianco the remainder.
AREA OF PRODUCTION:
Foothills of Colognola ai Colli, clayey and tuffaceous soil, favourably exposed.
TRAINING SYSTEM:
Pergola Veronese and Guyot, 4000 vines per hectare (45000 buds/hectare).
YIELD PER HECTARE:
Around 12000 kg of grapes (6500 litres of wine), with summer pruning.
HARVESTING PERIOD:
Starting around the first week in September with early varieties and ending mid-October; two passes and selection of the best grapes for laying out.
WINEMAKING:
Crushing at end of January, long maceration until start of fermentation (15 days) to encourage extraction of fragrances and separation of first pressings.
Slow fermentation in stainless steel tanks, with first racking not before late May when, after racking two or three times, natural fermentation ceases, leaving more than 120 g residual sugar that will be present in the bottle.
Filtration and bottling, then cellaring several months more prior to sale.
RECOMMENDED ACCOMPANIMENTS
Pandoro di Verona, panettone, creamy desserts and dry patisserie products are the ideal accompaniment.
Served cold, an incomparable fin-de-repas.
SOME ANALYTICAL DATA:
Alcohol -------------------- 12,50
Sugars --------------------- 123 g litro
Total acidity -------------- 5,90
PH --------------------------- 3,45
Free and total SO2 ---- 23 - 115
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GOLF Rosso “swing”
GOLF Bianco “hole in one”
Calicantus
Soave doc
Valpolicella doc
Amarone doc “A”
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| Azienda Agricola Villa Canestrari - I - 37030 Colognola ai Colli - Verona - Via Dante Broglio 2 - Tel. +39 045.7650074 - Fax +39 045.6170120 - e-mail: info@villacanestrari.com |
passito veneto calicantus
