TAI Vino in anfora
- Wine-growing Area: Lison of Portogruaro
- Grape Variety: 100% Tocai
- Soil: Calcareous clay
- Harvest Time: Mid-September
- Planting Density: 3600 plants per hectare
- Vine Training System: Guyot and Sylvoz
- Production per Hectare: 80 quintals per hectare
- Winemaking: Spontaneous fermentation at a controlled temperature with maceration on grape skins for 24 hours in stainless steel tanks with punch-downs (an operation to lower the “cap” by pressing it back in the fermenting juice). Once fermentation is complete, the wine is moved into handmade terracotta amphoras, a porous material with high thermal insulation capacity. The terracotta amphora does not transmit any kind of flavour compared to wooden containers. The continuous interaction and communication between wine and outdoor environment encourages and accelerates the maturation process of the product. A procedure that returns to the original methods.
- Alcohol Content: 13% vol
- Total Acidity: 5
- Colour: Deep straw yellow with golden hues
- Aroma: Hints of almond and medicinal herbs
- Taste: Soft to the palate, full-bodied
- Aging: 10 months in terracotta amphoras
- Food Pairings: Lustful seafood dishes, Thai food dishes and white meat dishes
- Serving Temperature: Cool, between 10° to 14° C