Description
GENERAL INFORMATION
SOIL: generally sandy, alluvial, rich in stone and potassium. Above 350 metres.
GRAPES: Ciliegiolo.
WINEMAKING/REFINEMENT PROCESS: gentle destemming with a partial crushing of the grapes. Natural fermentation over 15-20 days in steel tanks with a very short maceration. Malolactic fermentation is performed by aerating the new wine and stirring the fine lees. A few months of maturation in steel with periodic stirring. Bottled without clarification or oenological additives, except for small doses of sulfur dioxide.
ALCOHOL CONTENT: 12%
SIZE L: 750ml
Contains Sulfites
