||10% Chardonnay, 90% Sauvignon
||Umbria. The vineyards for the Conte della Vipera, are situated at a height ranging from 250 to 350 m asl
||Winter temperatures are mild, rarely falling below the 0 ° C. The recovery of vegetation, thanks to a serene and balanced spring was good, primarily because of the lack of rain and mild temperatures. The months of July and August were warm without heat spikes, but rather with excellent hiking between day and night, who favored a gradual, balanced ripening. The grapes reached maturity early favored by constant temperatures and lack of rain. At harvest the grapes were very healthy, fewer than normal.
|Composition of the land
||Soils rich in fossil marine sediment infiltration of clay minerals and flavor that give grapes.
||The time of harvest of Sauvignon Blanc was selected on the basis of the relationship between sugar concentration and maximum expression of varietal aromas of the grape. The grapes reached maturity early favored by constant temperatures and lack of rain. At harvest the grapes were very healthy, fewer than normal. The vintage of Sauvignon Blanc was held in the third decade of August, ten ten days after the Chardonnay. Enjoy the sugar content, balanced content of acids, very well expressed the varietal aromas of Sauvignon Blanc.
||The grapes harvested were immediately transferred to the cellar and cold water through the passage in a convoy that has cooled down before pressing the temperature (this is important for maintenance of the characteristics of varieties). Part of the Sauvignon Blanc has played a cold maceration for a few hours in special containers in order to obtain the maximum extraction of aromas from the skins. After soft pressing, the juice was kept for several hours at a temperature of 10 ° C for fining naturally before fermentation. It 'was then poured into stainless steel tanks where fermentation took place at a controlled temperature not exceeding 16 ° C. Completed the alcoholic fermentation the wine was stored at low temperature (about 10 ° C) to prevent the development of malolactic fermentation and preservation of the organoleptic characteristics.
||Sauvignon Blanc was then blended with a small amount of Chardonnay wine, fermented in wood but that did not perform the malolactic fermentation.
||Intense aroma reminiscent of the varieties
||Elegant, mineral, spicy flavor. Good structure