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Faye Bianco Vigneti delle Dolomiti IGT 2016 by Pojer e Sandri is one of the outstanding wines of the Trentino winery. Grape varieties: Chardonnay and Pinot Bianco. Geographical location of the vineyard: Faedo, in the Cosleri area, at 300–400 m above sea level, facing south-west; in the Pianezzi area, at 500 m above sea level, facing south-west; and in the Palai area, at 700 m above sea level, facing south. These are particularly windy locations due to the influence of the Ora del Garda, a wind originating from the nearby large lake. Training system: “open Trentino pergola”, with 6,500 vines per hectare. Soil type: from a geomorphological perspective, Faedo lies between the Permian formation of the porphyry platform, volcanic rock, and the Werfenian deposits of sandstones, siltstones, calcareous marls and dolomites. The soil varies in depth from 30 to 100 cm, is silty-calcareous and rests on marly conglomerate. Production notes: fermentation and ageing in small oak casks for approximately 6 months in contact with its own lees, using the “hourglass” effect. Maturation in stainless steel and bottle for a couple of years before release. Alcohol content: 12.5% Expected ageing potential: 6–10 years and beyond.
Price including VAT
Faye Bianco Vigneti delle Dolomiti IGT 2016 by Pojer e Sandri is one of the outstanding wines of the Trentino winery. Grape varieties: Chardonnay and Pinot Bianco. Geographical location of the vineyard: Faedo, in the Cosleri area, at 300–400 m above sea level, facing south-west; in the Pianezzi area, at 500 m above sea level, facing south-west; and in the Palai area, at 700 m above sea level, facing south. These are particularly windy locations due to the influence of the Ora del Garda, a wind originating from the nearby large lake. Training system: “open Trentino pergola”, with 6,500 vines per hectare. Soil type: from a geomorphological perspective, Faedo lies between the Permian formation of the porphyry platform, volcanic rock, and the Werfenian deposits of sandstones, siltstones, calcareous marls and dolomites. The soil varies in depth from 30 to 100 cm, is silty-calcareous and rests on marly conglomerate. Production notes: fermentation and ageing in small oak casks for approximately 6 months in contact with its own lees, using the “hourglass” effect. Maturation in stainless steel and bottle for a couple of years before release. Alcohol content: 12.5% Expected ageing potential: 6–10 years and beyond.
