Bianco di Rosso

Viticulture

· Climate: cool temperate Mediterranean climate - 1100mm average annual rainfall: - 1590°C heat summation with a 10° base from April - breezy with significant temperature extremes in August and September.

· Soils: marlstone and leached sandstones

· Area: hilly, altitude of 300m asl

· Vineyards: 3 distinct plots facing south and southwest, with east-west +north-south orientation of the rows, density 5,000/8,000 stocks/hectare, unilateral cordon Guyot, planted in 2001, yield 0.8kg/stock, 40-60ql/ha, yield 25-40hl/ha

· Variety: Chardonnay with different biotypes

· Training: organic; rational pruning, disbudding, double topping and leaf stripping on the east or north side before harvesting

· Labour: 700 h/ha per year of manual labor

· Harvest: grapes are hand-picked into perforated crates in September

Winemaking

· Mashing: grapes are sorted and soft pressed in two turns

· Maceration: cold soaking with the “ripasso” technique

· Fermentation: controlled temperature, selected indigenous yeasts, racked into acacia and oak kegs, batonnage

· Refinement: in wood barrels in winter and spring, cold stabilization and bottling in early summer

· Analysis: 12.5% alc./vol. - 0 g/l residual sugar - 6g/l Fixed acidity - 3.35 pH - 21g/l extract

· First vintage: 2003

· Production: 3,000 x 75cl bottles

Sharing

· Appellation: DOC Breganze

· Appearance: Bright, thick, golden yellow with grey and greenish reflections

· Bouquet: Intriguing with hints of pear and peach, linden and dandelion, candied citrus fruits and white pepper

· Flavor: mineral and intense, silky and complex between fruity and clean spicy notes

· Pairings: with light, traditional or creative dishes with vegetables, rice, pasta, fish and cheese

· Serving: bottle temperature 10°C, in long-stemmed glasses