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Castello di Porcia


IGT Venezia Giulia

Typology: Red Wine
Vineyard size: 1.00 hectare
Growing area: Azzano Decimo-Porcia (Pordenone)
Soil profile: Deep soil with a silty-loam texture, alkaline and rich in limestone
Grape variety: Merlot and Cabernet Franc, given a rosé fermentation
Aspect: North-South
Average age of vines: 12 Jahre
Number of vines per hectare: 2500
Production per hectare: 9000
bottles produced on average: 50000
Average altitude: 25 mt. asl
Vinification: After de-stemming and pressing, the juice macerates on the skins for two days, with pumpovers, then the must is pressed off into steel fermenters, where it finishes fermentation, at 18°C. The wine then matures for three months
Maturation: In steel
Bottle ageing: 2-3 months
Appearance: Pink
Bouquet: Fruity and floral
Palate: Smooth and harmonious

Technical values for last harvest
Alcohol: 12.50%
Total acidity: 5.50 g/l
pH: 3.41
Dry extract: 22.20 g/l
Total SO2: 80 mg/l (legal maximum: 160 mg/l)
Residual sugar: 4,00 g/l

Serving suggestions:
Excellent with fish soups, mackerel, and with crostini with creamed cod alla veneziana, a simple dish but one re-discovered by the masters of creative cuisine; it is delicious with codfish alla vicentina, and with baked turbot