Langhe White

Prasoray

First vintage: 2005

Composed of 100% Chardonnay the PRASORAY is the result of the challenge our family set for itself to create a white wine for aging. grapes are allowed to over-ripen in the vineyard to give the wine more structure, they are then hand-picked and vinified in temperature-controlled steel tanks.

From here, time becomes the protagonist, for 12 months it is left to rest in TONNEAUX in contact with the fine lees of fermentation and every 3 days BATONNAGE is carried out. The result is a complete evolution of chardonnay: honey and banana stand out on the nose, the taste soft and delicate but at the same time overpowering and fresh.

If left to age a few years it can provide satisfaction.

Pair with medium-aged cheeses.

WHITE LANGHE

Prasoray

Chardonnay

100%

Grapevine	100% Chardonnay
Production area	Castellinaldo d’Alba – Roero
Land	Lemonous and clayey
Exposure / Altitude	southeast / 290 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual at the end of September
Vinification	Soft pressing; alcoholic fermentation in thermoconditioned Inox; maximum regime 17°; oxygen protection.
Refinement	12 months in oak tonneaux.
Bottles per year	2.500
Pairings	Fish dishes, appetizers and first courses, vegetables au gratin, aged cheeses
Formats	0,75L

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Frequently Asked Questions

Curiosities and questions about Langhe Bianco Prasoray and related concepts

A fragrant, mineral wine, it pairs well with first courses and raw meat. Very floral and is one of Cascina del Pozzo‘s workhorses.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.