SOIL TYPE: Sandy and clayey soil.
PRUNING SYSTEM: Short Veronese Pergola.
GRAPE VARIETIES: Garganega
YIELD: 4 tonnes / hectare.
HARVEST: We harvest the grapes by hand in three different sessions. The first passage in the vineyards to pick fresh grapes ensures we keep some freshness in the wines. The second harvest takes places when the grapes are perfectly matured and the third harvest is left until the sugar and flavours are concentrated in the grapes.
WINE-MAKING TECHNIQUE: Fermentation begins in inox tanks. The wine is then transferred to tonneaux for about 6 months where it lays on its own yeasts. The wine is then bottled and left to fine for a further 6 months.
TASTING NOTES: Pieve Vecchia is a vibrant gold colour. Full-bodied on the palate, it is an explosion of fruity flavours with excellent acidity. Notes of almonds and pastries can be felt on the aftertaste.
FOOD & WINE MATCHING: Pieve Vecchia pairs well with seafood main courses, especially shellfish. It also complements asparagus risotto and white meats.
SERVING TEMPERATURE: 10 - 12° C
ALCOHOL CONTENT: 14.5 % Vol.
TOTAL SULPHATES: 60-70 mg/l
DRY EXTRACT: 26 g/l
ABOUT PIEVE VECCHIA: Pieve Vecchia is one of our most important wines and has carved itself a good reputation on foreign markets for thanks to its strong character. This wine ha salso been awarded a number of awards as one of the most interesting expressions of the garganega grape.
FORMATS AVAILABLE: 0.75lt, 1.5lt
SHELF LIFE: Pieve Vecchia can be cellared for 7 - 10 years.