Piemonte Cortese
HARVEST PERIOD: SEPTEMBER
AGING: 4 – 5 MONTHS
CHEMICAL ANALYSIS
ALCOOL: 12.00% – 12.50%
SUGARS: 1.00 – 2.00 g/l
ACIDITY: 5.00 – 6.50 g/l
SULFUR: 60- 90 mg/l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in September, the grapes are crushed and softly pressed to separate the must from the stalks and skins. After having deposited the thickest part for about a day it will remaining only the clear must, a fermentation with selected yeasts is provided for about 20 days at a temperature of about 17 ° C. After fermentation, the wine is racked 3 times in a month to separate the dregs from the limpid wine. Finally it is filtered and stored in steel barrels for at least 2 months. After 4 or 5 months the wine is ready to be bottled using sterile filters, to avoid second refermentations in the bottle, at a maximum temperature of 8 ° C.
ORGANOLEPTIC CHARACTERISTICS:
Color: bright yellow
Aroma: subtle and characteristic
Serving temperature: 14-15 ° C.
It can be kept: for 2-3 years