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Grape variety Obtained thanks to a particular stump of Turbiana grape. Training system Guyot, double but short modified. Density of the plant 3,600 plants/ha Yield per Hectare 10,500 kilos Harvest First ten days of September. Ageing At least 4 months in bottle. | Vinification In stainless steel tanks at controlled temperature, 16 – 18 °C. Bottle fermentation occurs by means of a slow second fermentation of about five months in low pressure steel tanks, following long Charmat method. Organoleptic Carachteristics Scent Elegant, with hints of yeast and reminiscences of fermentation. Taste Dry and very savour, characterised by a pleasant fragrance and a long persistence. Serving suggestions It is the ideal companion for every moment of a meal: excellent as an aperitif, it is recommended also in combination with Eastern cuisine and pastry based dished. | Serving temperature 6-8°C Alcoholic Content 12,50% vol. Total Acidity 6,60 g/l pH 3,15 Extract 19,50 g/l Bottle sizes ml. 750 |
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