| Type |
Blanc biologique tranquille |
| Climat |
Altitude: 200-350 m. a.s.l. |
| Composition du sol |
The soils go back to pleiocene‐pleistocene formations, and are characterised by being very deep, medium‐calcareous clay loams. |
| Vendanges |
The harvest is carried out by hand and normally takes place in the period from the end of September to the first ten days of October. Particular attention is paid to determining the right moment for the harvest, which must coincide with reaching the best balance between sugar content, phenolic ripening and acidity. |
| Température de fermentation |
16 - 18 °C |
| Vinification |
After a light pressing, the prime must is rapidly cooled and then goes through static decantation. For several years, some of the grapes destined for Casal di Serra are vinified using the “cold‐soak” technique, a process which favours and optimises extraction of the varietal character. Fermentation, in steel tanks temperature‐controlled to between 16 and 18 °C, takes 10‐15 days. |
| Affinage |
The wine, which for the most part does not undergo a malolactic fermentation, is aged in steel for about 5 months in contact with its own yeasts. It is bottled at the end of April and then rests again in bottle for several months. |
| À déguster avec |
Ideal with fish dishes, oven‐cooked or grilled, roast white meat and fresh cheeses. |