Production area
Vine Yards: Fontanella Area
Cultivation System: Guyot
Exposure: North-west
Average age of the vines: Approximately 4 years
Vine density: 5000 vines/ha
Soil type: Medium-textured, calcareous – clayey
Yield per hectare: 65 q/ha
Altitude: 320 m s.l.
Harvest period: Grapes manual harvested in boxes at the beginning of October
Vinification and fermentation: The temperature is brought to around 10°C (Cryo-maceration) for about 12h on the skins. Without pressing, the free-run must was extracted and subsequently decanted statically, than it is bring at about 5°C and it is carried out for 4 days, than it is decanted.
Fermentation takes place at 15°C for about 10 – 15 days.
Fermentation takes place at 15°C for about 10 – 15 days.
Aging: 5 months in steel on the fine lees with reassembly by means of a stirrer (the pump is not used to avoid ventilation and possible oxidation).
Bottle format: 750 ml
