TECHNICAL SHEET
| DENOMINATION | Breganze Doc |
|---|---|
| VINEYARD LOCATION | Costa di Breganze |
| SOIL TYPE AND EXPOSURE | Volcanic hills, 200 m above sea level, south-east exposure |
| GRAPE VARIETY | 100% Vespaiola |
| CULTIVATION SYSTEM | Guyot “alla cappuccina” (by this system shoots are tied up as a small arch) |
| HARVEST TIME | Manual harvest, middle-end of September |
| VINIFICATION | Stem-crushing and soft pressing. Must is clarified by static sedimentation through controlled temperature. Fermentation is carried out using selected yeasts; fermentation temperature is 18-20 °C. |
| AGEING | Stem-crushing and soft pressing. Must is clarified by static sedimentation through controlled temperature. Fermentation is carried out using selected yeasts. Fermentation temperature is 18-20 °C. |
| ALCOHOL BY VOLUME | 12,5% Vol |
| ACIDITY | 7,3 g/l |
| COLOUR | Lemon green |
| TASTING NOTES, NOSE | Flowery and fruity with gentle hints of citrus fruits and almonds |
| TASTING NOTES, PALATE | Crisp, balanced with a pleasant citrus fruit aromatic persistence |
| SERVING TEMPERATURE | 8-10°C |
