| 歷史 |
The first information about this vine dates back to 1711 and to the writings of the ampelographer Lorenzo Gatta, around the first half of the 19th century, where the Fumin is described as a grape resistant to cold and with excellent oenological potential: a sour wine, full of colour, not enjoyable when young and suitable for long ageing. Despite its difficulty in the vineyard, due to the delicacy of the shoots and flowers, and its particular susceptibility to certain vine diseases, Fumin has been definitively consecrated as one of the region's most important indigenous varieties. |
| 氣候 |
Altitude: 700 m. a.s.l. Exposure: South. |
| 收成 |
By hand, with crates in October. |
| 釀造 |
Spontaneous fermentation, 3 weeks in contact with the skins. Indigenous yeasts are used, and malolactic fermentation is carried out. |
| 陳年 |
12 months in 30-hl barrels. |