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Manual harvesting in small plastic boxes. The grapes are de-stemmed and soft pressed, brought to 4° C and criomacerate for 6 hours. After the fermentation in stainless steel vats at low temperature, is aged for 6 months on its lees.
bottles size: 750 ml
type of wine: white
altitude: 137 mt asl
exposure: south-south west
ground type: medium texture and deep
cultivation method: espalier with guyot pruning
trim-binding: with willows
defoliation, thinning and harvesting: hand

grapes yield per stumps: 1.200-1.400 gr
vinification and fermentation: soft pressing and fermentation in stainless steel tanks
fining: stainless steel tanks for about 8 months
alcohol: 13% by vol.
: 23.000 bottles of 75 cl
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