The grapes are all harvested by hand using small crates, and they are only pressed after having been cooled down to low temperatures. The entire following processing happens in a reduced environment wich prevents all kinds of contact with oxygen. Only the must bloom, produced with the very first pressing, is used to produce this wine. The final step of fermentation is carried out at a low temperature, in order to let all the important aromas evolve at best.
Soil type: Deep silty and clay-like calcareous soil with a gravelly basis
Plant density per hectare: 4200
Age of the vineyard: 11 years
Time of harvest: August
Average yield per hectare: 7 t./ha
Analytical data upon bottling: Alcohol 12% Vol, Residual sugars 2 g/l, Total Acidity 6,2 g / l, pH 3.27, Total SO2 20 mg / l
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