Carboncine – Comune di Roncade (TV)
Clayey with the presence of silt and sand
4200 vines per hectare
Late august – early september
After manual harvesting, the grapes undergo soft pressing, settling and removal of the must from the yeasts at low temperatures. Primary fermentation takes place in steel tanks at a controlled temperature of 18-20°c with selected yeasts. The wine produced rests on its yeasts for around 3 months. Once it has undergone clarification, it is bottled and left to rest for 4-6 weeks.
COLOUR: straw yellow with greenish reflections
AROMA: fragrant, with hints of peach and pepper
PALATE: dry, polished, velvety
ALCOHOL BY VOLUME: 12.50-13.50%
SUGARS: 4.00-5.00 g/l
TOTAL ACIDITY: 5.50-6.50 g/l
A straw-yellow colour and a nose redolent of peach and sweet pepper. Dry, harmonious and smooth on the palate. Excellent with Italian prosciutto, mushrooms or delicate fish dishes.