VINO AROMATIZZATO ALLA CANAPA

  • Wine-growing area: Lison of Portogruaro
  • Grape Variety: 60% Tocai 40% Picolit
  • Soil: Calcareous clay
  • Harvest time: End of September
  • Vine Training System: Sylvoz
  • Winemaking: Spontaneous fermentation at controlled temperature with maceration on grape skins for six days. During fermentation on skins with daily punch-downs (an operation to lower the “cap” by pressing it back in the fermenting juice/must) light Hemp seeds (CBD) are added. They remain in contact with the must until the end of the fermentation process.
  • Alcohol content: 13.5% vol.
  • Total Acidity: 4.80
  • Colour: Golden yellow
  • Aroma: Rich and fragrant bouquet with citrusy scents and hints of medicinal herbs (eucalyptus, basil, rosemary, dwarf pine and nettle)
  • Taste: An impressive taste-olfactory persistence with fruity and spicy flavours that blend harmoniously
  • Aging: 2 months in stainless steel tanks and 8 months in unglazed concrete tanks
  • Food Pairings: All blue cheeses, asparagus and egg dishes, fish broths and also chocolate desserts
  • Serving Temperature: Cool, between 10° to 13° C
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