Picol de legno
Picol de legno derives from the selection of the most amber grapes on Garganega's vines, an old clone characterized by the lignification of the petiole during the maturation process. Late harvest contributes to add structure to the wine, following skin maceration and soft pressing of the must. Fermentation is done at 13°C temperature.
Planted area 1 ha
Year of planting 1980
Grapes are selected in the vineyard and put in 6kg cases. After a late harvest follows the skin maceration and soft pressing of freezed grapes. Vinification is made 40% using barriques, 60% in stainless steel.
1 year in barriques and stainless steel, battonage 2 times per month.
Dry extract 20.1
Sugar residue 0.8
Alchol content 12.5%
Aromas of almond and vanilla, white peach and Garganega flowers. On the palate, a persistent citrus note.