Mistral di Campo al Pero
Mistral di Campo al Pero
Mistral Campo al Pero Toscana i.g.t. is produced with fermentino grapes, with an accurate off-the-skins fermentation.
Training system: spurred cordon
Harvest: the harvest is manual and it takes place at the end of september, through careful selection
Cropping level: 80 hl hectares
Fermentation: the alcoholic fermentation takes place in steel tanks at a controlled temperature, the bottle ageing in little oak barrels takes 2 months, then for a further 3 months in bottles.
Bodied wine, transferred with know-how and moderation, in wood.
Serving temperature: 10-12°
Colour: straw yellow
Aroma: a quite complex and harmonic bouquet, fruity, with scents of white spring flowers and citrus, with a pleasant final note of almonds.
Flavour: fresh, full flavoured and well balanced.
Fish dishes, even main dishes, with sauces, white meat.
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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