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Fossale Bianco Umbria IGTPoggio Maiolo
Platter of cold cuts and sausages, as well as fresh cheeses and dishes based on mushrooms, eggs, fried or grilled fish, crustaceans and molluscs
The vintages of the wines reported in detail and in the product sheet can be subject to variations. If you want a specific year you can tell it in the 'notes' field of the order.
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FOSSALE Umbria I.G.T. Bianco
NAME: I.G.T UMBRIA
SOIL: Compact, loamy, rich in magnesium
GRAPES: 100% Friulano
YIELD: 70 quintals / hectare
SYSTEM: Guyot with 8 buds / strain
DENSITY 'PLANT: 5000 vines / hectare
MONITORING SYSTEM: Moisture Probes multileveled, FDR technology
COMBATING PARASITES: Forward Algorithms
Weeding WEEDS: Manual and / or mechanical
HARVEST PERIOD: End of September
HARVEST / VINIFICATION / AGEING: Manual with choice in the field and by table grapes. Cold maceration of the grapes for a few hours.
After gentle pressing, the must is separated by static settling. Fermentation at a controlled temperature not exceeding 16 ° C.
It follows aging on its lees with regular lees stirring for a period of at least 5 months
WINE: bright straw yellow, with notes almost golden. Delicate vegetal notes, floral lime blossom, almond. In the mouth important acid
component, fresh and tangy with strong minerality.
It goes perfectly with a nice platter of cold cuts and sausages, as well as fresh cheeses and dishes based on mushrooms, eggs, fried or
grilled fish, crustaceans and molluscs. The complex structure and the fruity taste make it a good match also for first and second dishes
cooked in the oven.