Grape Variety: Favorita
Municipality: Neive
Subzone: Canova
Harvest period: Early October, depending on the degree of phenolic ripeness and weather conditions.
Harvesting method: Hand-picking into perforated crates to allow good aeration of the grapes, early in the morning from 6:00 AM to 8:00 AM to ensure low grape temperature. These crates are transported to the cellar to be crushed and destemmed, similar to red wine production, with the addition of dry ice both during crushing and in the tank to immediately bring the must temperature down to 9°C.
Tasting notes
Color: Intense straw yellow.
Aroma: Fruity, smooth, and persistent.
Taste: Rich, full-bodied, and rounded, with great persistence and notes of citrus fruits
Food pairings: Raw fish, shellfish, white meats, excellent with grilled fish and meats.
Serving temperature: 10°-12°C.
Vinification and Aging
The process begins with cryomaceration lasting 26 hours at 9°C, followed by further cooling to 0°C for an additional 34 hours of maceration. The grapes are then pressed to separate the skins and seeds. Fermentation starts at low temperatures, around 10-11°C, proceeding very slowly over approximately 45 days. After fermentation, the wine is racked and begins decanting in steel tanks at a temperature of 3°C for about 15 days. This operation is repeated three times to achieve natural clarification without the use of any clarifying agents. From this point, the aging phase begins.
Fifty percent of the wine is aged in Austrian acacia tonneaux, while the other fifty percent is aged in steel. At the end of the separate aging processes, the two parts are blended together and continue to mature together for at least another two months in steel. Following this period, the wine is bottled.