
Tordimonte 12/14/15
Malvasia | Noble rot
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VINTAGE YEAR
2012 + 2014 + 2015
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GRAPES
100% Malvasia di Candia
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ALCOHOLIC CONTENT
14,5% vol
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TOTAL ACIDITY
6,2 g/l
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RESIDUAL SUGAR
69,6 g/l
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TOTAL SULFUR DIOXIDE
49 mg/l
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DRY EXTRACT
28 g/l
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VINIFICATION
Late harvesting of overripe grapes on the plant and affected by the botrytis nobilis mold, de-stemming by hand and soft pneumatic pressing and decanting of the must in stainless steel tanks for the beginning of fermentation; fermentation at controlled temperature for about 60 days.
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AGING
In Barrique for minimum 36 month, minimum 12 months in the bottle
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BOTTLES PRODUCED: 2.453
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DENOMINATION
Province of Pavia Protected Geographical Indication
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AREA OF PRODUCTION
Borgo Priolo (PV) - Pavarolo, Italy
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SOIL
Calcareous sandy soil with clayey marl
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EXPOSURE
East-North East
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SLOPE
10%
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ALTITUDE
220 m a.s.l
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VINE TRAINING METHOD
Counter-Espalier
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PRUNING METHOD
Guyot
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PLANTING DENSITY
4.000 vines per hectare
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CULTIVATION PRACTICES
Organically farmed grapes
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YIELD PER HECTARE
40 q / ha - 20 hl / ha
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HARVEST
By hand in the second half of October
Datasheet

Tordimonte 2009
Malvasia | Noble rot
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VINTAGE YEAR
2009
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GRAPES
100% Malvasia di Candia
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ALCOHOLIC CONTENT
16% vol
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TOTAL ACIDITY
5.9 g/l
-
RESIDUAL SUGAR
45 g/l
-
TOTAL SULFUR DIOXIDE
65 mg / l
-
DRY EXTRACT
25.0 g / l
-
VINIFICATION
Late harvesting of overripe grapes on the plant and affected by the botrytis nobilis mold, de-stemming by hand and soft pneumatic pressing and decanting of the must in stainless steel tanks for the beginning of fermentation; fermentation at controlled temperature for about 60 days.
-
AGING
In 350 lt. barrels for 36 month, minimum 12 months in the bottle
-
BOTTLES PRODUCED: 800
-
DENOMINATION
Province of Pavia Protected Geographical Indication
-
AREA OF PRODUCTION
Borgo Priolo (PV) - Pavarolo, Italy
-
SOIL
Calcareous sandy soil with clayey marl
-
EXPOSURE
East-North East
-
SLOPE
10%
-
ALTITUDE
220 m a.s.l
-
VINE TRAINING METHOD
Counter-Espalier
-
PRUNING METHOD
Guyot
-
PLANTING DENSITY
4.000 vines per hectare
-
CULTIVATION PRACTICES
Organically farmed grapes
-
YIELD PER HECTARE
40 q / ha - 20 hl / ha
-
HARVEST
By hand in the second half of October