CLONE CHOICE / MASS SELECTION: CLONES AND MASS SELECTIONS
AltitudE: 110 m s.l.m.
TRAINING SYSTEM: guyot
DensitY per ha: 4000 viti
PLANTING YEAR: 1995 - 2000
Grape harvest The grapes are picked based on the sensory analysis carried out in the pre-harvest period: we look for maximum maturation of the peels and of the tannins.
Soil type Floodplain with marl deposits on the surface. Vinification This wine ferment at a controlled temperature of 26C. It stays on the peels for a period of 20 days during which color and structure extraction are favored through simple manual fulling. Maturation Ages in small 500L durmast kegs for a period of 24 months, at the end of which the wine is bottled and left to rest for 6 months. Serving temperature:18°C