Lugana doc 90+10

Lugana doc 90+10
Il Rivale

White

  • Serve at a temperature between 12/14°C
  • In a glass tulip-shaped
  • Wine accompanies a wide gastronomic ranger, with a predilection for both dishes based on fish of the sea and lake, and pasta and rice dishes as well as second courses always of fish, grilled, in casseroles, baked, Mediterranean fried, gratins, soups in various ways, and according to local tradition.
  • Colour

    Visual analysis is denoted with colours that are golden but not intense, whose pale greenish shades are well-structured; the traces are intact and are reflected in the vinous disk which shows dense and compact glyceride arches. Everything is clean and intact both demonstrable enough when the glass is rotated or stationary.

  • Bouquet

    The nose shows floral and fruity hints, medium bodied whose smoothness is shows clean sensations of juniper berries and then Golden Delicious apple and finishes beautifully with pear William. Demonstration This ripening of the grapes in the country, in a suitable plant density, for the aging technique, phenolic and aromatic done before the harvest.

  • Flavour

    In the mouth this wine is very soft, having almost perfect equilibrium, where the bitter, sour, sweet and salty flavours are well distributed in the glass, from sipping the product to swallowing. The taste is dominated by peach, apple and white rose petals that are perceived unmistakably and tasted pleasantly when sipping this nectar.

  • PRODUCTION AREA

    Morainic hills of Lake Garda; enjoy an ideal exposure and constant ventilation that allows for perfect ripeness.

  • GRAPES
    100% Turbiana
  • CULTIVATION
    Guyot, 6/8 buds arched upside down.
  • DENSITY OF PLANTS
    5000 per hectare
  • YIELD q.li
    12O per hectare
  • YIELD PER PLANT
    2 Kg
  • DRY EXTRACT
    moraine, very clayey.

  • ALITTUDE PROFILE
    70 m. above sea level

  • DRY EXTRACT
    23,5 g / litre

  • ALCOHOL vol.
    13,5 %

  • RES. SUGAR
    4 mg / litre

  • PH
    3,29

  • ACIDITY
    volatile: 0,20 g / l volatile total: 5.80 g / l

  • SULPHUR DIOXIDE
    total: 52 mg / l free: 21 mg / l

  • PROCESSING
    Fermentation in stainless steel, refining steel part in barriques, long rest in the bottle stainless steel: fermentation in stainless steel for 10 days. Aged in stainless steel for 3 months. bottle: 3 months to rest.