Albana di Romagna
Production area: the hilly area by Bertinoro, 150m. above sea level, sandy-clayey soil
Grape variety: 100% Albana, bunches dried on vines with botrytis cinerea; several pickings needed to pick each grape at the right time.
Vineyard surface: 1,5 ha
Yield per ha: 40 quintals (average)
Growing system: guyot
Vine density: 2,500/ha
Planting year: 1991
Refining: 14 months in French oak barrels (barriques)
Serving temperature: 10 - 12° C
Food pairing: recommended with dry pastries, matured pecorino (sheep cheese), blue cheese (Gorgonzola, Roquefort, Stilton, etc), pecorini with honey and figs jam, foie gras, and almond pastry with honey/jams.