||Soave (monte Foscarino) (VR)
||Altitude: 200 m. a.s.l. Exposure: South/ South-West.
||VSP (Vertical Shoot Positioning) with spur cordon.
||Destalking and crushing are followed by skin contact for 4-8 hours. After the grapes are pressed the must is allowed to settle for 12 hours at cold temperature. Alcoholic and malolactic fermentation take place in 30% new barriques. Prior to racking, batonnage is carried out every 6 weeks for about 6 months.
||6 months in stainless steel vats, ltration, through a coarse lter occurs prior to bottling.
||Shellfish cooked also in oriental recipes.
||Price Inama Soave Classico Vigneto du Lot 2017 € 19.80