Le uve provengono da vigneti che si estendono su colline contigue alla montagna, a un’altitudine compresa tra i 250 e i 400 m s.l.m., su terreni calcarei di conformazione argillosa, ghiaiosa e sabbiosa, sottoposti a forti escursioni termiche.
L’uva è raccolta tutta a mano e posta in piccoli contenitori che la mantengono integra. Le uve diraspate godono di una notte in contatto con le bucce e il succo viene estratto la mattina successiva. In seguito, il mosto viene fermentato a temperatura controllata (20-22° C) in piccoli contenitori d’acciaio senza fermentazione malolattica.
Great line up. We will be linking to this great article on our site. Keep up the good writing.
Very interesting topic, appreciate it for putting up.
It’s really a cool and useful piece of information. I’m satisfied that you shared this helpful information with us. Please keep us up to date like this. Thank you for sharing.
I want to show some thanks to this writer for rescuing me from this challenge. Just after browsing through the world-wide-web and coming across concepts which were not beneficial, I figured my entire life was gone. Existing without the strategies to the problems you’ve sorted out through your entire short article is a critical case, as well as the ones that could have in a negative way affected my entire career if I had not discovered your website. Your personal skills and kindness in playing with all things was important. I don’t know what I would have done if I hadn’t come upon such a solution like this. I’m able to at this moment look forward to my future. Thank you so much for your high quality and sensible help. I won’t hesitate to endorse your blog post to any individual who should have counselling about this issue.