La Miranda Langhe Favorita DOC
| la_miranda_tech_sheet.pdf |
Classification: Langhe Favorita D.O.C.
Variety: 100% Favorita
Provenance: Neive, Canova
Extension: 0.5 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4300 vines/hectare
Yield/ha: 50-60 quintals/hectare
Vine growing: guyot
Harvesting period: mid-september, consequently the phenolic maturation phase and climatic conditions.
Harvesting method: manual harvest inperforated crates for a good ventilation of clusters. Crates are moved to cellar, and clusters immediately put in stemmer-crusher.
Vinification and maturing: after crushing and soft pressing, the must is kept in stainless vats at 8°C for 18 hours, than temperature rise at 14°C to provoke the alcoholic fermentation that perform at temperature controlled of 18-22°C for 14 days after which it is racked to clarify. Wine at 20°C starts and undergoes indipendently the malolactic fermentation, than got a natural clarify at 0°C by cold precipitation tartrate.
Alcohol content: 13%
Dry extract: 27
Acidity: 6
Production: 1.000 bottles
Organoleptic characteristics: light straw-yellow color. The fragrance is fruity, alluring and persistent. Good structure , round, fresh, right acidity that gives an excelent dash of freshness
Serve with: perfect as aperitif and with fish-based dishes, in particular crudité
Serving temperature: 55°F
WHERE TO BUY IN NYC/NJ AREA:
Global Wine & Spirits
Rhinebeck Wine & Liquor Store
Variety: 100% Favorita
Provenance: Neive, Canova
Extension: 0.5 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4300 vines/hectare
Yield/ha: 50-60 quintals/hectare
Vine growing: guyot
Harvesting period: mid-september, consequently the phenolic maturation phase and climatic conditions.
Harvesting method: manual harvest inperforated crates for a good ventilation of clusters. Crates are moved to cellar, and clusters immediately put in stemmer-crusher.
Vinification and maturing: after crushing and soft pressing, the must is kept in stainless vats at 8°C for 18 hours, than temperature rise at 14°C to provoke the alcoholic fermentation that perform at temperature controlled of 18-22°C for 14 days after which it is racked to clarify. Wine at 20°C starts and undergoes indipendently the malolactic fermentation, than got a natural clarify at 0°C by cold precipitation tartrate.
Alcohol content: 13%
Dry extract: 27
Acidity: 6
Production: 1.000 bottles
Organoleptic characteristics: light straw-yellow color. The fragrance is fruity, alluring and persistent. Good structure , round, fresh, right acidity that gives an excelent dash of freshness
Serve with: perfect as aperitif and with fish-based dishes, in particular crudité
Serving temperature: 55°F
WHERE TO BUY IN NYC/NJ AREA:
Global Wine & Spirits
Rhinebeck Wine & Liquor Store