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Our Wines
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TANBÉ BIANCO
This is the result of a fortunate hunch: the notion of combining the elegance of the Garganega grape with the softness and fragrances of one or two aromatic varieties. Its complex and attractive scents provide the first pleasing impact, complemented subsequently by the extreme elegance and soft, perfect orchestration of the blend.
GRAPES:
Garganega 50% approx, aromatic Traminer, Sauvignon blanc and other local varieties.
AREA OF PRODUCTION:
Valley floor and slopes of the Vallagarina and the alluvial Illasi district.
TRAINING SYSTEM:
Pergola Veronese, 3500 vines per hectare, Guyot 5000 vines per hectare.
YIELD PER HECTARE:
Around 9000 kg of grapes (6000 litres), with summer pruning if necessary.
HARVESTING PERIOD:
From the beginning of September to mid-October, all varieties after slight over-ripening.
WINEMAKING:
Roller crushing and destemming.
Thorough maceration with frequent remontages, favouring the extraction not only of fragrances and colour, but also of high quality natural tannins.
After fermentation, the two constituents are brought together, and heat is applied to induce malolactic fermentation. Clarification racking is followed by aging in oak casks, one third of which at least are new, then stabilization, bottling, and cellaring for a period of months before the wine is distributed for sale.
RECOMMENDED ACCOMPANIMENTS
All-course meals without red meat, antipasti, soups, shellfish and fish entrees; excellent as an aperitif.
Serve lightly chilled (10-12 °C), preferably in large crystal glasses.
SOME ANALYTICAL DATA:
Alcohol -------------------- 13,45
Sugars --------------------- 8,5 g/litre
Total acidity -------------- 5,30
PH --------------------------- 3,48
Free and total SO2 ---- 27 - 93
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