Nutritional Values Ambra

VINEYARD LOCATION: Municipality of Affile in the Gaiano area

EXPOSURE: Northeast-Southwest

SOIL TYPE: Clay-limestone

PLANTING DENSITY: 4000 vines per hectare

AVERAGE VINEYARD AGE: 60 years

GRAPE VARIETY: Yellow Trebbiano

YIELD PER HECTARE: 50 quintals

HARVEST PERIOD: Last week of September

Vineyards: the vines, over 50 years old, thrive on predominantly clay soils with a good percentage of limestone, rich in mineral elements; they are mostly managed using pergola and spur cordon training systems. Harvesting is done manually from late September to the first decade of October.

Vinification: the method used is gentle pressing with whole clusters followed by cold settling. Alcoholic fermentation and aging occur in steel, with no filtration or clarification.

Organoleptic examination:

Color: straw yellow with amber reflections.

Aroma: hints of stone fruit, vegetal and sulfurous notes with spicy nuances.

Taste: excellent acidity that conveys freshness and savoriness; minerality and elegance with a delicate and smooth finish.

Pairings: excellent with raw fish, fish-based first courses, white meats, and lightly aged cheeses.

Serving Temperature: 11-13°C.

Formats: 75cl

ANALYTICAL DATA:

Actual alcohol content: 12.96% ABV

Residual sugars: 3.42 g/L

Titratable acidity: 5.87

pH: 3.29

Dry extract: 23.56 g/L