The grapes are carefully cleaned; then follows the dynamic skin
maceration exploiting the fermentation gases and traditional
punching down. Controlled temperature fermentation take place
into steel vats.
Malolactic fermentation, leaving the product exposed for few months
to its fine activated lees. Clarification takes place into steel vats.
Conservation happens in oxygen absence. The final product is the
fruit of the single fermentation of the grape juice without addition
of any additive.
Grown on our own land, excellent for the high content of clay and
lime. This wine has a pale colour with coppery hues. Great
personality, dry flavour, intense lingering bouquet that recalls bread
crusts and dried grass.
To be served with first courses, dishes of baked fish and shellfish,
semi-matured cheese and white meat.
Served at 10-12° C. As the product has no sulphites we suggest to
use it up by two days after uncorking.
Bottle: 750 ml
Case: 6 bottles
Alcohol content: 12% vol.
Total acidity: 5,50 g/l
Volatile acidity: 0,2 g/l