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: Pesserilage raisining for 45/60 days on specifically designed trays placed in well ventilated rooms.
Destemming (totally by hand), steeping (withaddition of natural yeast) for 12 to 14 days, pressing and going on with the fermentation of the must for further 5 to 7 days.
Refinement of wine in steel barrels for not less than15 month. Further refinement of about the 10% of the wine in oak barrels for 4 months.
Total sulphurus anhydride: 80 mg/lt
Bottles: 800 (375 ml) vintage 2018
Intense yellow colour tending to amber tonality according to the ageing of the wine, delicate fragrance with scent of raisin, prunes and walnuts, sweet to the taste, intense and persistent.
Seasoned cheese, gorgonzola, confectionery, on the own