||45% Chardonnay, 10% Picolit, 45% Sauvignon
||Butterwick and Premariacco (UD)
||Depending on the variety, from the first ten days of September to the second ten days of October.
||The grapes are selected on sorting benches before being gently pressed; from this operation we obtain a must flower placed directly in spontaneous decantation for 48 hours at 10-12 ° C and a must press that undergoes a further clarification at 10-12 ° C. At the end of these phases, the two batches of must are joined together for the start of alcoholic fermentation. The varieties that make up the Vespa Bianco ferment separately, 50% in stainless steel at controlled temperature and the remaining 50% in oak barrels of 5 and 40 hectoliters. Translated with www.DeepL.com/Translator
||At the end of fermentation, keeping most of the yeasts, begins a long period of "batonnage" alternated with racking until May, the month in which begins the phase of assembly of the different batches obtained, followed by bottling in July. Refinement in the bottle for more than a year completes the wine before it is released for sale.
||It goes perfectly with coquillages and crustaceans, even if it peacefully faces any type of white meat and structured preparation (even smoked).
||Price Bastianich Vespa Bianco 2016 € 21.00