Romagna Albana Secco
D.O.C.G.ZoneSoil
Vine training system: Guyot
Production area: The hills of the Serra subzone at Castelbolognese (RA)
Soil: Medium texture, with veins of clay
Average grape yield per hectare: 7,000 kilos
Harvest: Picking by hand in crates, in the first ten days of September
CharacteristicsServing suggestions
Download information in PDFVinification: Following a brief contact with the skins in the press, static settling of the must takes place; fermentation in stainless steel and (for a small portion) in French oak barriques.
Maturation: In stainless steel for 10 months and, for a small portion, in French oak barriques for 4 months
A well-structured, tangy wine with lively but well-balanced tannins, it goes well with the traditional pasta dishes of Romagna, mature cheeses, fish and other soups, and roast meats.
D.O.C.G. |
