MONTE CERIANI

Soave Cru

PRODUCTION AREA Municipality of Colognola ai Colli - Ceriani District (Verona).

TYPE OF SOIL Silty clay loam with tufaceous profiles.

VINEYARD ALTITUDE 200 m a.s.l.

GRAPES Garganega 100%

AGES OF VINES 30 years.

TRAINING SYSTEM Pergola.

VINE DENSITY 3,500 vines per ha.

YIELD 90 q ha.

VINIFICATION In steel at a controlled temperature. Harvest: by hand in bins. Pressing: soft in reduction using nitrogen, with cold maceration for 2 hours. Fermentation: alcoholic at low temperature with selected yeasts. Bâtonnage: in stainless steel with special mixers until April. Stabilization: cold physical.

AGEING In stainless steel at low temperatures 6 months.

QUANTITY PRODUCED 20,000 bottles.

ORGANOLEPTIC EXAMINATION Colour: straw yellow with greenish reflections. Aroma: citrus, especially grapefruit. Flavour: fresh and long-lasting, finish with a delicate hint of bitter almond, typical of Soave.

ALCOHOL 13% Vol.

ACIDITY 6,54 g/l.

RESIDUAL SUGAR 8,1 g/l.

PAIRING Hors d’oeuvres and cold dishes, pasta and rice entrées with vegetables and fish, soups and cream of vegetables and mushrooms, delicate main courses of freshwater and sea fish.

SERVING TEMPERATURE 12 °C - 14 °C.

AGEING POTENTIAL 5 - 8 years.