Palici Rosè

Organoleptic characteristics

Colour: Onion skin,rose colour
Bouquet: Red roses,raspberry
Flavour: full,round and fruity

Training

Production Area: Norht Etna
Vineyards in Ha: 4
Exposition: North/East
Altitude:800-900metres above sea level
Soil Type: Vulcanic
Vineyards age: 10 years
Planting density for hectare: 5000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 40 about
Yield for hectare: 90% about
Harvest period: September/ October
Cliamate: Dry

Vinification

Soft pressing
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 20
Fermentation temperature in C°: 14-15
Maturation in bottle and refinement with yeast: 19 months
Refinement with cork: 4 months

Laboratory analysis

Sugar content at harvest time: 15-18° babo
Total Acidity of the must at harvest time: 9-11
Alcohol content: 12,50-13 % Vol
Ph: 3.2

Refinement

Bottle ageing: 2 years

Packaging

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

Serving suggestions

fish,especially shellfish and smoked,it goes well with some cheeses

Serving temperature: 6-8°C