Insolia-Viognier

Organoleptic characteristics

Colour: Straw yellow
Bouquet: exotic fruit
Flavour: soft and fresh mounth

Training

Production Area: Corleone
Vineyards in Ha: 10
Exposition: North/South
Altitude:600 metres above sea level
Soil Type: clay soil
Vineyards age: 6-12 years
Planting density for hectare: 5000 plantes
Training system: Guyot
Ql. Grapes/ha: 80 about
Yield for hectare: 65% about
Harvest period: August/September
Climate: Dry/ humid

Vinfication

Cold maceration of the skin and extration juice with soft pressing
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10
Fermentation temperature in C°: 16-18
Malolactic fermentation: no

Laboratory analysis

Sugar content at harvest time: 18-19° babo
Total Acidity of the must at harvest time: 7g/lt
Alcohol content: 12 % Vol
Ph: 3.15

Refinement

Bottle ageing: 30 days

Packaging:

Glass bottles: 0,75l
N° of bottles in box: 6

Serving suggestion: all fish plates

Serving temperature: 10-12°C