GROUND, WORK IN THE VINEYARD AND VINTAGE
Ground: Sandy-slimy. Grapes variety: bosco 50%, vermentino 30%, albarola 20%. Vineyard extent: 1 hectare (in full production actually 60%), Worked with natural methods. Vineyard arrangement: Guyot, 5Terre pergola. Trunks density (per hectar): 6500. Average age of the Vineyard: 30 years. Average production (per hectar): 60/70 quintals (70% to 80% for 5 Terre wine – 20% to 30% for 5 Terre Sciacchetrà). Harvesting: Totally by hand.
IN THE CELLAR
Wine making: the processing starts by the steeping of the grapes at 12 to 13 °C degrees for 36 hours, followed by pressing and destemming before the fermentation (with addition of natural yeast) of the must at 16-17 °C for 10-12 days and ends with a refinement of the wine in steel barrels for not less than 7 months. Total anhydride sulphurous: 70mg/lt. Bottles production: 6.000 (75 cl.)
Wine colour, tending from a straw to a golden yellow. Intense aroma notes, with persistency and complexity, yellow flowers perfumed (broom, rosemary, elicrisum, strewflower); fruity, hay light scents; flint. TASTE: Persuasive pleasant dry saltiness, mineral, with a good acidity, with a long and persistent final taste.
Fish, seasoned cheese.