CLAY AND LIMESTON
VINE TRAINING SYSTEM
WINE YIELD PER HECTARE
AGE OF VINES
The grapes are picked by hand and placed in boxes. Then the grapes are pressed and the must is left in contact with the skins for a short period. The fermentation takes place partly in steel vats and then in oak barrels. No sulphites are added during vinification and fermentation.
At the end of the alcoholic fermentation no racking takes place, the new wine is left on the lees till the beginning of the summer. After a few months it is bottled and left to finish for at least six months.
Alcoholic strength: 13.5% vol. Total acidity: 6 g/lt
Colour: brilliant straw yellow with greenish reflections.
Nose: elegant with mineral tones.
Flavour: ample and fresh with a fine varietal composition with mineral notes accompa- nied by apple and hawthorn notes and with a vanilla finish.
SERVING TEMPERATURE AND FOOD MATCHING
Serving temperature: 10° C
Recommended with: first courses (pasta and rice) and fish.