CHARACTERISTICS: Obtained from Vermentino and Grechetto grapes. Straw coloured with soft golden reflections. An intense aroma of exotic fruits, grapefruit and pleasant mineral tones. A well balanced, long lasting zesty fresh taste. Refined for 2 months in bottles before being placed on the market. It combines with sea bass, swordfish and grilled prawns.
VINIFICATION: after crushing and de-stemming, the grapes are moved into an industrial wine cooler to lower the temperature to 10-12°C. It then undergoes a brief maceration process for 12 hours. After pressing, the must is left to ferment for 20 days at a fixed temperature of 14°C. Before the wine is cleared and stabilised it undergoes a cooling process of -4°C for a duration of 3 days.
TERROIR:It is a silt-clay soil moderately calcareous, fresh and deep with the vines exposed to the south-east and a plantation density of 4’200 plants per hectare.
VINEYARD: 2.5 hectares – 60% Vermentino, 40% Grechetto
Density: 4,200 plants per hectare
NAME: IGT – Typical Geographical Indication
ALTITUDE: 360 m
VINEYARD AVERAGE AGE: implanted in 2010
TRAINING SYSTEM: Guyot
PRODUCTION: 80 q.li/Ha. Maceration on the skins for 15 hours
NUMBER OF BOTTLES: 15.000
AGEING: 6 months in steel
AGEING: 4 months in bottle
% OF ALCOHOL: 13.5%
IDEAL TEMPERATURE OF SERVICE: 10 ° C
RESIDUAL SUGAR: 1.7 g / l
SULPHUR FREE: 28 mg / l
SULPHUR TOTAL: 87 mg / l
TOTAL ACIDITY: 5.7 g / l