Le fratte

APPELLATION:

Denominazione di Origine Controllata Bianchello

del Metauro DOC

HARVEST PERIOD:

physiological maturation

GRAPE VARIETY:

Bianchello

WINE MAKING PROCESS:

white vinification with cleaning of the grape juice. Thermo controlled fermentation at very low temperature (13°C) with selected yeasts, to increase the concentration of the primary and secondary aromas, about 30% of the product is treated with criomaceration of the skins for 8/10 hours. The whole process is made under controlled atmosphere (no oxygen) to avoid the oxidation of the aromas.

MATURATION:

6 months in steel tanks

BOTTLING:

sterile at low temperature with inert saturation of the bottle neck, ulterior aging of 2 months

in bottle.

SENSORY EVALUATION:

straw-yellow with lime green tones.

The taste is soft at the first impact and then turning to dry, releasing fresh floral and fruity inkling, good persistence.

The smell reminds slight scents of fresh fruit and spring flowers.

SERVING SUGGESTIONS:

fish, simple dishes of white meats (chicken, rabbits), soups, pasta and rice with soft spices.

To be served at a temperature of 13 – 15 °C

SHELF LIFE:

3 years

ANALYTICAL DATA

(average values):

alcohol: 13% vol

total acidity: 6 g/lt

Volatile acidity: 0,25 g/lt

SO2 total: 70 mg/lt

SO2 free: 20 mg/lt @font-face { font-family: "Arial"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }

pH: 3,4