Vini e Grappe Parrina

Parrina Bianco

GRAPES: Ansonica (40%) Vermentino (30%)
Chardonnay, Sauvignon Blanc (20%)
Trebbiano (10%)

ALCOL:
13%

PRODUCTION:
40.000 bottles

PRODUCTION AREA:
Località La Parrina

VINEYARD:
Muraccio, Laura, Casetta di mezzo

SOIL:
Claysh, calcareous

PRODUCTION /HA:
90 q/ha

HARVEST’S TYPE:
Mechanized harvesting with harvester machine

PRESSING:
Soft; yield ≅ 60%

FERMENTATION TEMPERATURE:
17 days – 16°C

AGING:
Suspension lees for some months in steel tanks

CAP’S TYPE:
One-piece natural

Characteristics and Production Technologies

Grapes are picked up manually based on their individual degree of ripeness. Then, small bunches are eliminated and the grapes are softly crushed. Subsequently, the grapes are cooled down at 8-10 °C by insufflating liquid and/or gaseous CO2. This process, together with the elimination of oxygen, permits the preservation of the distinct flavours of the grape. Successively, the liquid is settled for a few hours at low temperatures. As a result, the must is clear and free from impurities. Next, the must is left fermenting in steel tanks at 16 °C for approximately 12 days. Finally, the wine is decanted under the protection of inert gas and it is kept on the lees for several months.

Color

Yellow with green reflections.

Nose

A delicate and slightly aromatic nose, with notes of medlar and hawthorn.

Palate

A sapid, clean and fruity palate.

General Notes

From the happy fusion of the Trebbiano grape, with a generous and simple aroma, with other white grapes, comes this fresh wine with worthy organoleptic characteristics.

Matching

The Parrina Bianco DOC goes well with cold appetizers and soups but also with dishes of fish, shellfish and fresh cheeses.

Tasting Notes

Soft and fresh and delicate structure.

Download PDF

Back to menu Wines

Loading