Caseo Pas Dosè Grande Cuvèe

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THE GRAPES:

70% Pinot Noir, 30% Chardonnay.

THE VINEYARDS:

all vineyards are located in the Caseo Estate, on a hill sloping down from 450 to 350 in elevation. They are trained with the guyot and the cordon systems. The soil is calcareous, approximately 30 cm deep, based on a marl (clay) layer. They have an optimal exposure to the sun with a temperature range of 15-17 degrees day/night.

THE FERMENTATION:

overripe grapes are harvested manually and placed in small cases in the second week of September. They are "vinified in white" by a light crush and are partially fermented in stainless steel vats at a controlled temperature of 16-17 degrees and, partially, in wooden barrels.

THE MATURATION:

it takes place in stainless steel vats for 6-7 months. Bottling takes place in the month of May following the vintage. From then the second fermentation begins and the wine matures on the yeast for 38 months.

THE WINE:

it has a straw-yellow colour with lasting and fine perlage. On the nose it is intense with notes of crust of bread, ripe fruit, apple and pineapple flavours. On the palate it is dry, full, persistent, well balanced and pleasant to drink.

ANALYTICAL DATA:

alcohol 13,50%; total acidity 6,50; ph 3,15; left sugars 5gr/l.

STORAGE:

4 years in bottles stored on their side in a dark and dry place. THe wine will give its best 40 months after the vintage.

FOOD COMBINATION:

served at 8°, it is great as an aperitif and is recommended throughout the whole meal.

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