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Grapes Coda di Volpe 100%
Growing system espalier
Pruning guyot
Vine density 110 t
Winemaking process soft crushing with pneumatic press; cooling, clarification and filtration of the musts; fermentation at controlled temperature of 16/18 °C
Transformation yield 75%
Aging thermoconditioned stainless steel (max 18°C) for 5 months and one month in bottle
Oenochimical values
alcool 12.00% vol
total acidity 5.40-5.60 gr/lt
estratto secco - 19.50 - 20.50 gr/lt
Tasting notes pale straw yellow color; dry, decisive, full and velvety taste with good persistence; typical scent of the Vesuvian spontaneous flora and of fresh white and yellow fruit
Food pairing at 8-10 °C it accompanies soup and seafood dishes
Packing 6 X 0,75 lt
Pallet 95 box

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