GRAPES: Ansonica (40%) Vermentino (30%)
Chardonnay, Sauvignon Blanc (20%)
Località La Parrina
Muraccio, Laura, Casetta di mezzo
Mechanized harvesting with harvester machine
Soft; yield ≅ 60%
17 days – 16°C
Suspension lees for some months in steel tanks
Characteristics and Production Technologies
Grapes are picked up manually based on their individual degree of ripeness. Then, small bunches are eliminated and the grapes are softly crushed. Subsequently, the grapes are cooled down at 8-10 °C by insufflating liquid and/or gaseous CO2. This process, together with the elimination of oxygen, permits the preservation of the distinct flavours of the grape. Successively, the liquid is settled for a few hours at low temperatures. As a result, the must is clear and free from impurities. Next, the must is left fermenting in steel tanks at 16 °C for approximately 12 days. Finally, the wine is decanted under the protection of inert gas and it is kept on the lees for several months.
Yellow with green reflections.
A delicate and slightly aromatic nose, with notes of medlar and hawthorn.
A sapid, clean and fruity palate.
From the happy fusion of the Trebbiano grape, with a generous and simple aroma, with other white grapes, comes this fresh wine with worthy organoleptic characteristics.
The Parrina Bianco DOC goes well with cold appetizers and soups but also with dishes of fish, shellfish and fresh cheeses.
Soft and fresh and delicate structure.