Cascina Praie Pigato Il Canneto 2014

100% pressed all from Testico, the grapes in the vinification phase are treated in 2 different ways: 50% follow the same process of vinification of Vermentino, the other 50% is vinified with fermentative maceration for about 3 days (therefore as a red), fermentation is entrusted to indigenous yeasts, during the 72 hours of maceration 1 or 2 light repackages are performed just to wet the cap and lower the temperature, after the maceration the mass, after pressing, is transferred into wooden tonneaux of unroasted acacia and produced by 2 Austrian coopers, generally 1 ^ 2 ^ and 3 ^ passage.

The continuous fermentation in the tonneaux, at the end of the same weekly batonnage for about 4 months then transfer in steel; all the phases of this vinification are conducted without the use of sulfur dioxide. 

Blended the 2 vinifications, then as for the Vermentino. For 50% selected yeasts, for 50% indigenous yeasts. 10000 bottles.

Grape variety : 100% Pigato 

Production area : Testico 

Altitude : 450 - 580 masl 

Soil type : medium mixture, clayey, calcareous

Tasting notes 
Color : intense straw-colored 

Olfactory : ripe medlar, acacia flowers, mandarancio and cedar, light balsamic notes and resin. 

Palate : full, sapid, fresh, balanced, full correspondence with the olfactory notes.