Le Marne Grigie
![elemento_marne-grigie elemento_marne-grigie](https://www.matteocorreggia.com/wp-content/uploads/2016/12/elemento_marne-grigie-250x15.jpg)
![marne-grigie](https://www.matteocorreggia.com/wp-content/uploads/2017/02/marne-grigie-1.jpg)
Varietal: Cab Sauv, Merlot, Petite Verdot, Syrah, Cab Franc
Production: 840 bottles
Soil: 69% fine sand
Exposure and altitude: West – 315/305 m above sea level
Harvest: manual, beninning October.
Training system: vertical trellised
Pruning: spur cordon trained
Planting density: 5900 plants/ha
Yield: 45 hl/ha
Vinification: 8-10 days of skin maceration in stainless steel vats
Aging: at least 16 months in small barrels, 1 year in bottle.
Serving temperature: 18-20°
In pairing with
Porcini, finferli and ovules mushrooms cooked in shank sauce
Recommended by Restaurant Davide Palluda di Canale
www.davidepalluda.it
![Le-marne-grigie_porcini-finferli-e-ovuli-cotti-in-succo-di-stinco-1](https://www.matteocorreggia.com/wp-content/uploads/2017/02/Le-marne-grigie_porcini-finferli-e-ovuli-cotti-in-succo-di-stinco-1-1.jpg)