Curmà 2018

Croatina

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• VINTAGE YEAR

  2018

• GRAPES

  100% Croatina

• ALCOHOLIC CONTENT

  14% vol

• TOTAL ACIDITY

  5.4 g/l

• RESIDUAL SUGAR

  2,6 g/l

• TOTAL SULFUR DIOXIDE

  13 mg / l

• DRY EXTRACT

  27,4 g / l

• VINIFICATION

  De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  18 months in stainless steel, minimum 6 months in the bottle

• BOTTLES PRODUCED: 4.336

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Clayey with outcrops of clayey marl and sands

• EXPOSURE

  South-West

• SLOPE

  40%

• ALTITUDE

  170 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

  70 q / ha - 50 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet

Curmà 2017

Croatina

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• VINTAGE YEAR

  2017

• GRAPES

  100% Croatina

• ALCOHOLIC CONTENT

  14% vol

• TOTAL ACIDITY

  6.3 g/l

• RESIDUAL SUGAR

  2,5 g/l

• TOTAL SULFUR DIOXIDE

  26 mg / l

• DRY EXTRACT

  25,1 g / l

• VINIFICATION

  De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  18 months in stainless steel, minimum 6 months in the bottle

• BOTTLES PRODUCED: 4.381

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Clayey with outcrops of clayey marl and sands

• EXPOSURE

  South-West

• SLOPE

  40%

• ALTITUDE

  170 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

  70 q / ha - 50 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet

Curmà 2014

Croatina

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• VINTAGE YEAR

  2014

• GRAPES

  100% Croatina

• ALCOHOLIC CONTENT

  13.5% vol

• TOTAL ACIDITY

  6.1 g/l

• RESIDUAL SUGAR

  5.2 g/l

• TOTAL SULFUR DIOXIDE

  30 mg / l

• DRY EXTRACT

  28 g / l

• VINIFICATION

  De-stemmed by soft crushing and decanting in stainless steel tanks for the start of fermentation which takes place at a controlled temperature of less than 25 ° C; maceration of the skins for about 14 days carried out with punching down and periodontal repassing, malolactic fermentation in the tank in the spring following the vinification

  NOT FILTERED

• AGING

  18 months in stainless steel, minimum 6 months in the bottle

• BOTTLES PRODUCED: 4.000

• DENOMINATION

  Province of Pavia Protected Geographical Indication

• AREA OF PRODUCTION

  Borgo Priolo (PV) - Torrazzetta, Italy

• SOIL

  Clayey with outcrops of clayey marl and sands

• EXPOSURE

  South-West

• SLOPE

  40%

• ALTITUDE

  170 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

  70 q / ha - 50 hl / ha

• HARVEST

  By hand in mid / late September

Datasheet