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Remo Farina

Veneto Bianco IGT

    • Description :

      The grapes, after crushing, remain in contact with the skins, without fermenting, at a temperature of 10-12°C, for about 24-48 hours. After this, selected yeasts are injected and a fermentation is carried out in two stages, always at a low temperature, never above 20°C. This is followed by a long resting of the wine on its lees with "batonnage" in order to obtain a natural roundness, fullness and elegance. The vinification process adopted for this wine has a duration that exceeds by three times the normal amount of time usually taken for vinification.

      Grape varieties :

      80% Garganega, 15% Chardonnay, and 5% Sauvignon

      Altitude :

      300m ASL

      Vineyard age :

      15 years

      Grape yield :

      120 hl/hc

      Exposure :

      Southwest/Northwest

      Soil :

      volcanic, alluvial, morainal, clay and calcareous soil

      Alcohol :

      13%

      Tasting notes :

      Aromas of wild flowers, green apple and pineapple. Full-bodied and aromatic. Ideal with appetizers, fish and white meats. Excellent as an aperitif.

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