Vardagsvinet: 6-flaskors mixbox från Viv, Piemonte

Vinmakarens matrekommendationer

• Asian
• Cheese - goat cheese
• Cheese - mild and soft
• Fish - lean
• Fish - fat
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

South facing side of the hill, 200 meters above sea level.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 9 months

The grapes are destemmed and directly pressed into the fermentation tank, where it naturally starts fermenting thanks to indigenous yeasts. After fermentation is completed. the wine ages in stainless steel for at least six months. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.

Vinmakarens matrekommendationer

• Asian
• Cheese - mature and hard
• Mushrooms
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

South facing side of the hill, 250 meters above sea level.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 12 months

The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 10 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.

Vinmakarens matrekommendationer

• Aperitif
• Buffet food
• Charcuterie
• Cheese - goat cheese
• Fish - lean
• Shellfish - flavored
• Vegetables

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

North and south facing side of the hill, 250 meters above sea level, vineyards of 30 years old.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 6 months

The grapes are directly pressed, then the juice is pushed into the fermentation tank, where it naturally starts fermenting thanks to indigenous yeasts. After fermentation is completed. the wine ages in stainless steel for at least six month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.

Vinmakarens matrekommendationer

• Beef
• Cheese - mild and soft
• Party drink
• Pasta / Pizza

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

South facing side of the hill, 250 meters above sea level, vineyard of 30 years old.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

N/A

The grapes are destemmed and crushed, then pressed after just a few hours of skin-contact in the fermentation tank. The juice naturally starts fermenting thanks to indigenous yeasts. The fermentation then finishes in the tank and the wine rests for a few months, until spring of the following year. When the temperatures start rising, a portion of the must from the first fermentation which was kept frozen is added to the tank, to start a secondary fermentation. While this happens, the wine is bottled and the carbon dioxide is kept inside the wine, creating the light sparkliness. The wine is then ready to drink. There is a minimal addition of sulphites during the process.

Vinmakarens matrekommendationer

• Asian
• Beef
• Charcuterie
• Cheese - mild and soft
• Game
• Mushrooms
• Pasta / Pizza
• Pork

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

South facing side of the hill, 250 meters above sea level, vineyards of 30 and 50 years old.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 12 months

The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 5 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.

Vinmakarens matrekommendationer

• Beef
• Charcuterie
• Cheese - mature and hard
• Game
• Lamb
• Pork
• Veal

Vinifiering, vinmakarens egna ord

Jordmån:

Clay

Terroir:

South facing side of the hill, 200 meters above sea level, vineyard of 30 years old.

Skörd:

Picked by hand

Jäsning:

Steel (100%)

Lagring:

Steel (100%) 12 months

The grapes are destemmed and crushed, then pushed into the fermentation tank, where they naturally start fermenting thanks to indigenous yeasts. After 15 days of contact with the grape skins in the tank, the fermenting juice is separated from the skins and poured into another tank. The pomace is spread in the vineyards for compost. After fermentation is completed. the wine ages in stainless steel for at least twelve month. Subsequently, it ages in the bottle. There is a minimal addition of sulphites during the process.