Grapes : 100% Zibibbo DRY
Production Area : Hills of the Santa Ninfa area
Average altitude : 350 m above sea level
Training system : Upright with medium-short pruning
Yield per hectare : 80 quintals
Soil type : medium texture
Alcohol content : 12% Vol.
Pressing : Soft pressing of the undried grapes and subsequent brief contact with the skins in order to extract the aromatic substances.
Processing : Control of the maturation curve and relative harvest in the first ten days of September, short cryomaceration of the product and subsequent soft pressing. Fermentation in steel tanks at a controlled temperature between 18° and 20°C
Organoleptic characteristics : Bright straw yellow with important typical aromatic heritage. In the mouth it is fresh, well balanced, savoury and recalls the flavour and smell of the Zibibbo grape
Serving temperature : 6-8 °C
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€6.90Price
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