Milia

TYPES OF GRAPES
passerina in purity
VINEYARD
0.7 hectares facing east with 3500 guyot vines per hectare, vines of 10 years
TYPE OF SOIL
clayey-sandy rich in microelements HARVEST the harvest is done by hand with small buckets which are then unloaded into a wagon, towards the end of September and early October
YIELD PER HECTARE
about 80 quintals per hectare
VINIFICATION
after crushing and soft pressing, the must comes placed in steel tanks where it is cooled to a temperature of about 15 degrees, then slowly begins the fermentation, without adding selected yeasts. There fermentation goes on for about a month, always a controlled temperature, to preserve the heritage aromatic
REFINING
in steel barrels always at a controlled temperature, for at least 3-4 months
PRODUCTION
first vintage 2007 from an old vineyard located in offida, land owned by us, then converted.
ORGANOLEPTIC CHARACTERISTICS
color: straw yellow, with light green reflections
aroma: aromatic intensity typical of the grape, enveloping and fruity with notes of apple, pineapple and lemon
flavor: fresh and intense with marked sapidity e minerality typical of the grape
GASTRONOMIC PAIRINGS
it goes well with all seafood cuisine, it also fits well with aperitifs and first courses
SERVICE TEMPERATURE
serve at 8-10 degrees