CHEMICAL CHARACTERISTICS:

Alcohol% Vol 13.0 °

Total acidity g/L: 5.5

PH 3.20

Dry Extract G/L: 21.0

Nintius

WINE: PECORINO IGT

GRAPES: PECORINO grown in vineyards located in Vastese

HARVEST: The harvest takes place in the second half of September in relation to the complete maturation of the grapes assessed by measuring the sugar grade, total acidity and pH. The grapes are manually harvested in accordance with their Integrity and organoleptic characteristics.

VINIFICATION: The modern principles of white wine-making are applied. The removal follows a short cryomaceration, that is the contact of the skins with the must for 8-10 hours at a T ° 8 ° C, to allow the extraction of the noble and aromatic components of the skins fundamental for the perfume and the personality of the future wine. A soft pressing is then performed and the flower must is decked for about 10-12 hours. The clear must is added to selected yeasts and fermented at a controlled temperature of 15-16 ° C. At the end of fermentation the wine is immediately decked and aged on the fine lees for about 3 months with periodic pumping-overs to keep the lees in suspension. After this refinement phase, the wine is bottled and aged in the bottle for about a month before the consumption.

Organoleptic Characteristics:

COLOUR: straw yellow and bright.

SMELL: Delicate scent, fine with floral sensations and fresh notes of ripe fruit.

FLAVOUR: fresh and balanced flavour, harmonious and soft, medium bodied and persistent.

PAIRINGS: It is ideal to accompany dishes based on fish and light dishes in general. Also ideal as an aperitif.

SERVICE: Serve a T ° of approx. 8-10 ° C by uncorking the bottle at the time of consumption.

STORAGE: Store in a cool place at 12 °c holding the bottle lying down.