PIZZOLATO (NSA) NO SULFITES ADDED –
Production area: The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near PIAVE River.
Yield per Vine Hectare: Harvested by hand during the end of August. The average is 120 hectolitres per hectare, although it varies depending on the climate conditions of every year.
Hectares of production: 10 hectares
Vinification: The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures.
The main difference between a wine created with or without sulfites is the special attention that is paid in the vineyard as well as in the cellars to avoiding grape contamination. Sulfur is used in winemaking as the main antiseptic, preventing the grapes and wine from suffering the attacks of bacteria which could negatively affect or damage the wine completely.
The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process.
All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions.
Analytical data: 12% alc./ vol.
Ageing: No oak ageing - Best when consumed young.
Tasting Notes: Aromas of roasted green pepper, toffee, and craisin chutney with a supple, dryish medium body and a tangy pomegranate, black pepper and toasted cedar accented finish. A nice savory table wine; try with pepper steak or fajitas.. – Tastings.com
NO ADDED SULFITES WINES: (label)
Este Beverage Tasting Institute (BTI) – www.tastings.com
Organic Wine - Certified Organic USDA