CROATINA
Widely diffused on the hills extending from Monferrato to Piaceza area, it was used in the past in the Tortona region and also somewhere else to make Barbera more harmonic, able to shape its vigour, thanks to its strong resistance to grape mildew, oidium and vine-pest.
On the ridges in the North-East of Tortona, Croatina vine is easily cultivated on calcareous-clayey lands, with scarce humidity and a good exposition to sun, making it possible to produce Colli Tortonesi Croatina doc wine.
Colli Tortonesi Croatina
Specific features
- Colour: red with different shades, from pure red to intense ruby red;
- Aroma: intense and winy, with a distinctive taste;
- Flavour: dry, savoury and full-bodied, a little tannic and sometimes sparkling;
- Minimum alcoholic content: 12°;
- Minimum total acidity: 4,5 g/l;
- Minimum dry extract: 22 g/l.
Production grapes
Croatina grapes: from a minimum 85% to 100%. Sometimes it can also be produced by adding a little percentage of grapes coming from other black berry vines, non aromatic, suitable to cutivation in Piedmont.
Food matches and serving suggestions
This wine must be tasted new, specifically recommended with white meats, pies, appetizers not containing fish, except for herring, cheese. It is also recommended with pasta, except for that containing fish, such as “ajà”.
