Müller Thurgau IGT
Pearl wine

 

PRODUCTION AREA
Hills of Trentino and Alto Adige.
Vineyards: 4.000/5.000 stocks each hectare.
Average production: of 1.5/2 Kg each plant.
Grape variety: Müller Thurgau.
Growing technique: Sylvoz.
TECHNOLOGY
Pressing of grapes and brief soaking at low temperature. Fermentation of must and brief re-fermentation to confer a modest vivacity, not exuberant, that fits to the characteristics of this wine.
ORGANOLEPTIC CHARACTERISTICS
Perlage: fine, typical of lively wines.
Colour: straw yellow with green shades.
Bouquet: aromatic, typical.
Taste: fresh, lively, and markedly aromatic.
CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 11.00 - 12.00
Sugars, g/l 8.50 – 9.50
Total acidity, g/l 5.00 – 6.00
SERVING TEMPERATURE
7 - 8°C.
PRESERVATION
Keep in a dry and cool place and far from light and heat sources.
AS INDICATED IN THE WINE LIST
Müller Thurgau of Venezie I.G.T. - Astoria
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