Winemaking notes: the grapes are all harvested by hand using small crates. They are then immediately pressed without a destemming process, so that the single grapes remain intact and no juice is spilled during the process. Once purified, the must undergoes a first and direct fermentation inside the fermentation tank at a controlled temperature, thanks to the action of a mixture of selected yeasts. This kind of fermentation preserves all the aromas that typically come with the varietals composing the wine.
Soil type: deep silty and clay-like soil, very rich in limestone with a gravelly basis.
Plant density per hectare: 3900
Time of harvest: second half of August
Average yield per hectare: 12 t./ha
Analytical data upon bottling: Alcool 12% Vol., Residual sugar 12 g/l, Total Acidity 6,3 g/l, pH 3.3, Total SO2 67 mg/l
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