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Grapes Barbera 50%, Nebbiolo, Freisa, Neretto Pruning type Bower T/ha 9 Bottles production/ha 6,000 Harvest End of September –early October Bottling Minimal filtration and after bottling with technical cork. | Vinification Rapid pressur of the grapes with light maceration and immediate start of alcolic fermentation with temperature control (14-16° C). No malolactic fermentation Aging Minimum 4 month in steel, with weekly ‘batonnage’ Alcol 12-12,5%Vol Total acidity 6/7 g/L pH 3.2/3,35 | Totale sulfur dioxid 90mg/L Shelf life 1-2 years Organoleptics characteristic Color Rosé, high tonality and very low intensity. Flavours Tipic al flavours, fruity. Tropical sensation, often grapefruit. Taste Acid in correctness, crispy. |
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