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Manual harvest in small plastic boxes. The grapes are de-stemmed and soft pressed, then brought to 4° C and criomacerated 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: 150-210 mt asl
exposure: south-south west
ground type: clay/limestone
cultivation method: espalier with guyot pruning
trim-binding: with willows
defoliation, thinning and harvesting: hand

grapes yield per stumps: 1.000-1.200 gr
vinification and fermentation: soft pressing and fermentation in stainless steel tanks
fining: stainless steel tanks for about 8 months
alcohol: 13% by vol.
: 28.000 bottles of 75 cl
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