Raicanuda
Spontaneous fermentation with only indigenous yeasts and 14 days of skin contact (two lunar phases), no fining, no filtration, may contain deposits.
Vintage 2022 – Lot 06/2022
Description
Spontaneous fermentation with only indigenous yeasts and 14 days of skin contact (two lunar phases), no fining, no filtration, no added sulfites, may contain deposits.
The name Raicanuda comes from the importance of the vine’s root (raica is a local dialect term used to indicate roots), often overlooked in favor of the above-ground parts.
Vintage 2022 – Lot 06/2022
Tasting notes: hints of apricot, grape, dried fruit, yeasts, yellow-fleshed fruit, with greenish finishes.
Pairings: various appetizers, cheeses, cured meats, fish, light dishes, white meats, white truffle.
Tasting occasions: excellent for aperitifs, snacks, or throughout a meal.
Optimal serving temperature: 12°C (53.6°F).
Recycling: Check your local waste collection system. Bottle – GL71 glass / Capsule – PVC03-PVC / Cork – FOR51 cork – dedicated recycling or recycling with organic waste.
Please note that this sheet is for informational purposes only and does not guarantee product characteristics, which may vary from year to year depending on grape seasonality.
Additional information
| Harvest year | 2018 |
|---|---|
| Titolo alcolometrico | 11% vol |
| Year of planting | 1986 |
| Implant system | 3.300 plants per hectare (ml.3.00 x 1.00) |
| Vine breeding | Guyot |
| Yield per hectare | 40 quintals of grapes |
| Grape harvesting and processing | manually |
| Packaging | Bordeax bottle white/dark |
