Pizzini Verduzzo 2009

The grapes were hand harvested and whole bunch pressed. The juice was then fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry had the lees stirred once a week for five months prior to bottling. A small parcel (16%) was aged in old French oak barriques and underwent malolactic fermentation for eight weeks helping to provide subtle influences to the aromatics and texture on the palate.

Fermentation vessel: 84% Stainless steel, 16% neutral oak barrels
Fining agent: skim milk and Isinglass
Oak toasting: Medium
Filtered: yes

Alcohol: 13.2% Alc/Vol
Acid: 6.2 g/L
pH: 3.18