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After the fermentation in stainless steel vats at low temperature, the wine is stabilized and re-bottled to make the second fermentation. There remains 24 months on the lees, stirred periodically, in order to facilitate the lysis of yeast.
bottles size: 750 ml
type of wine: rosè
altitude: 137 mt asl
exposure: south-south west
ground type: clay/colluviums, rich in texture
cultivation method: espalier with guyot pruning
trim-binding: with willows
defoliation, thinning and harvesting: hand

grapes yield per stumps: 900 gr
vinification and fermentation: soft pressing without maceration, fermentation in steel tanks at controlled temperature
fining: 24 months in bottles with yeasts, and then 3 months after the disgorgement
alcohol: 12,5% by vol.
: 8.000 bottles of 75 cl
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