PERCENTAGE:100% Pecorino WINE MAKING: with selection and gathering in boxes, soft pressing for a yield of approx, 60% with cleaning of the static musts, inoculation of the yeasts, fermentation at low temperature, maximum of 15°C, at the end of the fermentation transfer in barriques for 12 to 14 months with batonnage for approx. 3 months FINING: pause in steel for about 3 months before bottling PRODUCTION AREA: Ripatransone, Contrada Canali Catastal parcels F 25 (106-108-314-259) mixed, loose with presence of limestone, height 300 mt. GROWING: Rows of vines with guyot YIELD: 80 quintals per hectare ORGANOLEPTIC CHARACTERISTICS: Color | Golden yellow Aroma | Tropical fruit and spice fragrance Palate | Intense and persistent SERVING TEMPERATURE:12 degrees WINE AND FOOD PAIRING: raw shellfish, seasoned cheeses with jam if they are too structured, chicken in the pan with herbs and spice CONTENT ALCOHOL: 13.50% SUGAR CONTENT: 3.2 gr/lt WINE ACID CONTENT: 6.7 gr/lt
Winemakers for four generations.
The attention to the naturalness of its products is reflected in the management of the entire company according to the canons of organic farming certified on each bottle.
Azienda Agricola
Le Caniette
C.da Canali, 23
63065 Ripatransone (AP)
T: +39 0735 9200
