Vendeur: Ca'di Rajo
(CADIR) CA' DI RAJO IGT traminer trevenezie
5,21 âŹ9,61 âŹ45% OFF
Détails du produit
PRODUCENT: Ca'di Rajo
DRUIF: đTraminer
WIJNTYPE: Wit Droog
HERKOMST: Veneto (Friuli Venezia Giulia): Valvasone PN Altitude 15 mt above sea level Vines orientation South-North
đ»Clayey, chalky almost without skeleton
VITICULTUUR:
đż Training system Sylvoz Stumps per hectare 4800 Yield quintal/hectare 90
âđHand harvest in Mid September
VINIFICATIE:
đ· Pressing Soft Malolactic fermentation No
âAging No Mellowing length 60 days before sale
DEGUSTATIE:
đ Straw yellow with gold higlights
đ Intense, wide, complex, with floral notes (eglantine and orange blossom) and hints of tropical fruit, citrus and apricot
đ The taste is fresh, fine, aromatic, persistent, of good body and slightly mineral with excellent acid balance.; Very good aftertaste with strong citric notes; persistent and mellow ending.
WIJN en GERECHT:
đœ Excellent as aperitif, very good with savoury first courses like crustacean cream, asparagus, seafood risotto or with second courses like grilled fish or traditional cuisine dishes Aperitief, zalmcarpaccio, geitenkaas, oesters, vis met citroen of mosterdsaus
DRUIF: đTraminer
WIJNTYPE: Wit Droog
HERKOMST: Veneto (Friuli Venezia Giulia): Valvasone PN Altitude 15 mt above sea level Vines orientation South-North
đ»Clayey, chalky almost without skeleton
VITICULTUUR:
đż Training system Sylvoz Stumps per hectare 4800 Yield quintal/hectare 90
âđHand harvest in Mid September
VINIFICATIE:
đ· Pressing Soft Malolactic fermentation No
âAging No Mellowing length 60 days before sale
DEGUSTATIE:
đ Straw yellow with gold higlights
đ Intense, wide, complex, with floral notes (eglantine and orange blossom) and hints of tropical fruit, citrus and apricot
đ The taste is fresh, fine, aromatic, persistent, of good body and slightly mineral with excellent acid balance.; Very good aftertaste with strong citric notes; persistent and mellow ending.
WIJN en GERECHT:
đœ Excellent as aperitif, very good with savoury first courses like crustacean cream, asparagus, seafood risotto or with second courses like grilled fish or traditional cuisine dishes Aperitief, zalmcarpaccio, geitenkaas, oesters, vis met citroen of mosterdsaus



