Destemming and subsequent slight crushing of the berries, in contact with the skins for 6 days. Fermentation in barrique used for 46 days. Without addition of yeasts and SO2, maturation in exhausted barrique until 19 December 2019 day of bottling, without filtration.
alcool 10,30 %
acidità totale 6,30g/l
acidità volatile 1,09 g/l
ph 3,27
solforosa total 10 mg/l
estratto secco 19,1 g/l