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The grapes come from vineyards aged between six and thirty years old, planted on hillsides between 150 and 300 meters above sea level, with a south/south-west exposure. The grapes were harvested by both hand and machine at a yield of nine to ten tons per hectare.
The grapes were destemmed and gently pressed into stainless steel tanks and the must underwent alcoholic fermentation at a temperature of 14-16°C lasting eight to ten days. Malolactic fermentation was not carried out and the wine spent three further months ageing in tank before bottling.
Alcohol : 12%
Country : Italy
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