{"id":1449,"date":"2018-12-13T13:30:21","date_gmt":"2018-12-13T12:30:21","guid":{"rendered":"https:\/\/dianettivini.it\/vigna-giulia-offida-pecorino\/"},"modified":"2025-04-04T15:26:01","modified_gmt":"2025-04-04T14:26:01","slug":"vigna-giulia-offida-pecorino","status":"publish","type":"page","link":"https:\/\/dianettivini.it\/en\/vigna-giulia-offida-pecorino\/","title":{"rendered":"Vignagiulia Offida Pecorino"},"content":{"rendered":"

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Vignagiulia Offida Pecorino<\/h2>

Full and refined. Its full-body mouth-feel and a properly brisk texture make it a dynamic wine with a deep and salty finish.<\/h5>
[vc_column_text css=””]Grape varieties:<\/strong> 100% Pecorino
\nProduction Area:<\/strong> Carassai, Val Menocchia, halfway up the hillside; south-west exposure (altitude: 100 m a.s.l.).
\nSoil:<\/strong> alluvial soil characterized by sand and a high content of silt, with alkaline reactions due to the presence of limestone, with clay at depth.
\nVine training system:<\/strong> trellis system with Guyot method.
\nDensity:<\/strong> 3.000 vines per hectare
\nYield per hectare:<\/strong> 8 tons
\nGrape yield in wine:<\/strong> 50%
\nHarvesting season:<\/strong> first decade of September.
\nHarvest:<\/strong> harvesting by hand in small crates carried out in the early morning hours at a temperature between 12\u00b0C and 15\u00b0C to preserve the characteristic aromas. Grapes are immediately taken to the cellar and crushed.
\nAlcoholic fermentation:<\/strong> in stainless steel vats at a temperature of 15\/18\u00b0C for about 20 days.
\nAging:<\/strong> in steel vats with grape marc until the bottling in April, followed by 12 months of bottle aging.<\/p>\n

ABV:<\/strong> 13%
\nPH:<\/strong> 3.2
\nTotal acidity:<\/strong> 7-7.5 g\/l (tartaric acid)
\nDry extract:<\/strong> 25 g\/l<\/p>\n

TASTING NOTES:<\/strong>
\nOne of the wines that come from the heart of Emanuele, the one he wants to distinguish himself for. He avoids the obstacles of its varietal, which releases a high alcohol content even in cooler vintages, thanks to acidity preservation arising from northern wines and taking great care of the grapes aromatic freshness, by collecting and keeping the grapes cold before the fermentation. Like a lash in the beginning, round mouth-feel, lasting tasty personality, together with a bouquet of herbs, aniseed and peach. A great white wine.<\/p>\n

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MICHELANGELO<\/h3><\/div>
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VIGNAGIULIA OFFIDA ROSSO<\/h3><\/div>
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PICENO<\/h3><\/div>
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LULU'<\/h3><\/div>
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LUCIANO<\/h3><\/div>
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