TYPE OF SOIL: Red ferrous soil with underlying calcareous layer
TRAINING SYSTEM: Spur pruned cordon
PLANTS PER HECTARE: 4300
PRODUCTION PER HECTARE: 9 tons
GRAPE GATHERING: Mechanical harvest during the last week of August
VINIFICATION Soft pressing of the grapes. Alcoholic fermentation in stainless steel tanks at a controlled temperature.
SECOND FERMENTATION: In pressurised tanks at a low temperature. Left in contact with the yeast for two months. Refinement in the bottle for at least one month.
ALCOHOL CONTENT: 11,5% vol.
TASTING NOTES
Straw-yellow colour, with greenish dazzles. Intense nose of bergamot, peach, and green apple. Full and intense sip, fresh and savoury, softly balanced.
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