RESIDUAL SUGAR 2gr / lt
GRAPES USED Chardonnay, Pinot Nero and Pinot Bianco
TRAINING SYSTEM Guyot at 90/100 cm from the ground.
PLANT LAYOUT 2.5 × 0.85 m
PLANT DENSITY 4,500 / 5,000 plants / ha
GRAPE YIELD PER HECTARE AVERAGE about 100 quintals per hectare.
SELECTION OF GRAPES in the vineyard with manual harvesting in boxes of maximum 18 kg.
VINIFICATION in white in pneumatic press with soft pressing of the whole grapes and separation of the I ^ and II ^ fraction. After static and physical separation from the impurities of the must at low temperatures, selected yeasts are inoculated for fermentation in stainless steel tanks at a controlled temperature. This is followed by racking and lowering of the temperature to about 10 ° C to avoid malolactic fermentation. Once the "tirage syrup" has been added, it is bottled, capped with the crown cap and laid down in a stack for the second fermentation.
REFINEMENT IN BOTTLE: at least 24 months
FIRST YEAR PRODUCED 1990