||Alluvial allochthonous soil with excellent drainage and good fertility; sufficient rainfall appropriate to vine growing.
||Cappuccina or double-arched cane (older vines); simple Guyot (for new plantings).
|No. plants per hectare
||2,800 - 3,000 (older vines); 3,800-4,000 (for new plantings).
||Manual, the selected bunches are transferred to small crates. End of September, first fortnight of October.
||Careful destemming; a heat exchanger is used to cool the destemmed grapes. Light maceration of the skins in the press. Soft pressing. The must is cleaned using the cold settling method. Temperature-controlled fermentation. Wine left in contact with lees for a long period.
||Excellent with ham hors d’oeuvres and first courses. Will enhance sommeliers’ and chefs’ suggested food and wine pairings.
||Price Simon di Brazzan Blanc di Simon 2018 € 8.80