Grape: Croatina 70%, Barbera 20%, Uva Rara 10%
Vineyard: Made with grapes from vineyards R1-R2-R0 Borgo Priolo – Pavia -Italy
year of installation : 1980-1997-2006
production: 120 q/ha
soil type: calcareous clay
sun exposure: southwest
altitude: 200 m
growing System: guyot
Denominazione: Indicazione Geografica Protetta Provincia di Pavia Rosso
first production: 2009
Vinification: Grape cluster thinning, hand- harvested and placed in 15 kg grape boxesThe grapes are destemmed and transferred to steel tanks, followed by must inoculation with selected yeast from Bourgogne. It is left to ferment at 28°C for the first days and then at 25°C with frequent pumping over and delestage for 10-12 days.It rests for 12 months in steel tanks followed by a brief period of time in barrique; it goes through malolatic fermentation in tanks through inoculation with selected bacteria before winter and finally it ages for further 4 months in bottle.
Organoleptic Characteristics: Avalon presents a delicate and intense bouquet, with delicate hints of liquorice and small berries blending with cherries and violet flowers. It has the right acidity being dry and pleasantly warm.
Gastronomic Combinations: A good match with typical salumi, meat dishes, roasted meat and red meat; try it also with fish dishes like cacciucco (fish stew)
service temperature: a 18° C in large wine glasses