Castel San Mauro
Castel San Mauro
0
Castel San Mauro
Castel San Mauro
Castel San Mauro
      • Designation: CHARDONNAY - IGP Venezia Giulia
      • Year of production: 2015
      • Vinification: applying NOE® (Nuovo Orcio Enofilo) system. From soft pressing (<2 bar) of Chardonnay grape (85%) and Ribolla Gialla (15%) blended in the press . Separation of lees via cold decanting (12°C) for 16 hour in saline steel tank . The 70% of it is put in NOE for spontaneous fermentation on wild yeasts (9 months) and the 30% of it is put in oak barrels (300l) for spontaneous fermentation on wild yeasts (9 months). Aseembled and bottled without stabilizers , fining agents and without fitler . Ageining in bottle for at least 4 months before the wine is put on sale.
        • Vineyard: Castel San Mauro - Sud Sud-Est, 140 m s.l.m.
        • Età: 40 years 3500 (ceppi / Ha)
        • Soil: made up uniformly of stratified marls and sandstones of Eocene origin (50 million years whose erosion has formed the typical clayey soil called FLISCH DI CORMÒNS, more commonly PONCA
        • Training system: TRITON
        • Average yield: 1,2 kg / vinestock
        • Grape Harvest: September, by hand

      • Analysis:
      • Alcohol 12,40% vol
      • Residual sugars 1,4 g/l
      • pH 3,70
      • Total acidity 5,60 g/l
      • Volatile acidity 0,76 g/l SO2 total 45 mg/l SO2 free 8 mg/l
      • Bottle size: 0,75 l - 1,50 l
    Castel San Mauro
    Castel San Mauro
    Castel San Mauro
      • Designation: CHARDONNAY - IGP Venezia Giulia
      • Year of production: 2015
      • Vinification: applying NOE® (Nuovo Orcio Enofilo) system. From soft pressing (<2 bar) of Chardonnay grape (85%) and Ribolla Gialla (15%) blended in the press . Separation of lees via cold decanting (12°C) for 16 hour in saline steel tank . The 70% of it is put in NOE for spontaneous fermentation on wild yeasts (9 months) and the 30% of it is put in oak barrels (300l) for spontaneous fermentation on wild yeasts (9 months). Aseembled and bottled without stabilizers , fining agents and without fitler . Ageining in bottle for at least 4 months before the wine is put on sale.
        • Vineyard: Castel San Mauro - Sud Sud-Est, 140 m s.l.m.
        • Età: 40 years 3500 (ceppi / Ha)
        • Soil: made up uniformly of stratified marls and sandstones of Eocene origin (50 million years whose erosion has formed the typical clayey soil called FLISCH DI CORMÒNS, more commonly PONCA
        • Training system: TRITON
        • Average yield: 1,2 kg / vinestock
        • Grape Harvest: September, by hand

      • Analysis:
      • Alcohol 12,40% vol
      • Residual sugars 1,4 g/l
      • pH 3,70
      • Total acidity 5,60 g/l
      • Volatile acidity 0,76 g/l SO2 total 45 mg/l SO2 free 8 mg/l
      • Bottle size: 0,75 l - 1,50 l