NAISS PIEMONTE CORTESE
Number of vines: 3800 plants per hectare
Altitude: 260 m
above sea level
Soil: calcareous, light, with some sand
Average yield per Ha: 60 hl
The grapes are harvested when perfectly ripe (2nd ten days of September).
Soft pressing with separation of the must from the skins, slow fermentation
at a low temperature (18°C).
The fermented must is subsequently separated from the rough lees and stored until mid-February in steel tanks, in contact with the “fine lees”, which are removed on a weekly basis (batonage).
is bottled in the first ten days of March.
SENSORIAL CHARACTERISTICS AND PAIRINGS
The wine has a very characteristic aroma of pear flesh and ripe grapefruit.
The palate is harmonious
with balanced acidity that makes it ideal for pairing with fish.
Good cellar life.
Serve cool at a temperature of 14°C.