Description
Grape varieties used: Groppello, Marzemino, Sangiovese and Barbera
Soil composition: calcareous, clayey, loamy and sandy
Training system: Simple and double Guyot
Planting layout: 2.30 x 0.70
Yield per hectare: 90 quintals
Type of vinification: in steel with light maceration contact
Malolactic fermentation: Not carried out
Ageing and evolution: in steel on fine lees 6 months, followed by 2 months in bottle
Alcohol content: 12.5%.
Total acidity: 6.50 g/L
Volatile acidity: 0.28 g/L
pH: 3.15
Dry extract: 20.5 g/L





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