Colli Piacentini Vin Santo


Data sheet
It is made from grapes of the varieties of Malvasia di Candia aromatica"', "Sauvignon" and/or "Marsanne" and/or "Trebbiano Romagnolo" and/or "Ortrugo", alone or in blends for at least 80% and other white grape varieties recommended or authorized in the province of Piacenza for a maximum of 20%. The maximum production yield per hectare is 10 tons., the yield of wine can not exceed 35%.
Colour: pale yellow, golden
Aroma: intense, aromatic, distinctive, ethereal
Taste: dry or sweet, soft, balanced, intense, harmonious, peaceful
Minimum alcoholic strength by volume: 16,00%
Serving temperature: 10° C
Period of maturation and aging at least 48 months including 36 in barrels.

Serving suggestions
-blue cheese or seasoned
-chocolate cakes


Back to Typical products page