VERDE PIONA
Verde Piona was born in the early 1970s from an idea by Albino Piona II,
experimenting with fermentation on yeasts. He was the first in the area to
introduce this refermentation technique.
Find out more aboutVERDE PIONA
MANUFACTURER'S ADVICE
Excellent as an aperitif or paired with breadsticks
with raw ham or fish-based appetizers. Ideal with shellfish and crudités or
fish main courses.
Try it in combination with grilled Florentine steak.
VINIFICATION
careful harvesting of Garganega, Bianca Fernanda (Cortese)
and Rondinella grapes vinified in white. Once destemmed and pressed,
the musts are softly pressed and carefully cleaned. The grapes are vinified
separately and rest on the fine lees in stainless steel tanks. At the end of
this vinification, the blend of the three varietals is created, the yeasts are
inoculated and subsequent bottling. The second fermentation takes place in
the bottle without disgorgement in the spring months and the natural rest on
the yeasts gives the wine its characteristic
perlage that brings complexity and incredible longevity.
ORGANOLEPTIC CHARACTERISTICS
Bright straw yellow with subtle and
persistent perlage. On the nose it is intense, fragrant, with hints of bread crust
and yeast notes; it is fine and elegant. In the mouth it is decisive, harmonious,
savory and lively with a dry, mineral aftertaste.
GRAPES AND PERCENTAGES
Garganega 40%, Bianca Fernanda (Cortese)
30%, Rondinella 30%.
VINEYARDS
the grapes come from the property’s own vineyards, trained in
espalier - 5,000 vines/ha.
YIELD
Garganega 40%, Bianca Fernanda (Cortese)
30%, Rondinella 30%.
AGE OF THE VINES
20/25 years
NATURE OF THE SOIL
Morainic hills south of Lake Garda, 150-200 m above
sea level.
HARVEST TIME
mid/late September, to preserve the natural acidity of the
grapes.
