|Composition of the land
||Deep, finely-textured, moderately alkaline, very calcareous. Clayey surface layer.
||Spurred cordon rows 50 cm high.
|Plants n. x hectare
||4000/5000 multiclone varieties.
||Beginning of October. Harvest method: hand-picked in crates.
||Fermentartion: container: inerted stainless steel tanks (temperature: 8-11 °C). The whole grapes are chilled in our exclusive cooling tunnel with immediate drop in temperature and consequent cold maceration of the skin peels. After destemming, cold maceration on the skins in stainless steel vats for 12 hours and soft crushing in inert environment at 0.7 bar. Cold static decantation at 14°c for 24 - 48 hours.
||3 months in stainless steel.
||Excellent with grilled fish and fish soup, white meat and delicate charcuterie.