RECIOTO DI SOAVE DOCG 2004

BOTTLE:0.375 CL
ALCOHOL: 13.25 %
TOTAL ACIDITY: 6.45 g/l
RESIDUAL SUGAR:184 g/l
NET DRY EXTRACT: 37.5 g/l


MAIN GROWING AREAS: Fondo Parma. The average altitude is 200 metres above sea level.

CULTIVATION METHOD: Veronese Pergola and espalier.
PRODUCTION: approx 5 tonnes per hectare.

HARVEST: from mid-September with selection of the best grapes.

PARTIAL DRYING: from September to January with an average weight loss of 65-70% in humidity-controlled lofts.

PRESSING AND FERMENTATION: the grapes are crushed in January directly in the wine press and then transferred to the fermentation vat. The must is left to settle for 12-24 hours and then racked off to eliminate the lees. Fermentation then takes place at a controlled temperature using selected yeasts. Approximately 50% of the process takes place in stainless steel tanks, after which the wine is racked and transferred to new French oak barriques, where it continues to ferment slowly until late spring.

WINEMAKING AND AGEING: the wine is racked again and then transferred again to the same barriques for approx. 10 moths. At the end of this period, it is fined and filtered and is ready for bottling.

CHARACTERISTIC OF THE WINE: the wine is golden yellow in colour, with amber highlights and has an intense, elegant, and fruity aroma. It is velvety on the palate and sweet, but with restraint. A wine of considerable character.