Prasià
NOTO DOC
Prasià derives from the Sicilian name Orta in the language of ancient Greece which identifies a dedicated, in that period and even more today, to the production of vegetables for family use by the inhabitants of the neighboring town. A deep, fertile and generous soil that protects the bunches of grapes well from the sun for a more complex ripening.
NAME DOC Sicily
VINEYARD Rosolini (Syracuse)
SOIL Silt and clay
SURFACE OF THE VINEYARD 1 hectare
AGE OF THE PLANT 8 years
EXPOSURE South-East
AVERAGE ALTITUDE 60m. above sea level
PLANT DENSITY 5,500 vines / hectare
AVERAGE YIELD PER PLANT 1,5 Kg
TRAINING / PRUNING Guyot
HARVEST August
MACERATION About 5 (120 hours)
FERMENTATION Alcoholic fermentation and subsequent spontaneous malolactic.
AGING From 6 to 8 months in a concrete tank, then in the bottle.
ANNUAL PRODUCTION About 3,000 bottles
ORGANOLEPTIC CHARACTERISTICS Golden yellow in color, typically varietal on the nose, aromatic note of white fruit, peach, citrus, candied fruit, small white and yellow flowers, broom. Fresh, savory, mineral, harmonious on the palate.
FOOD PAIRING Raw fish and shellfish such as prawns and scampi, spaghetti with sea urchins, cheese with raisins.
SERVING TEMPERATURE 13 ° C
