Mer om produkten
Soil Composition: Medium texture Chalky
Age of vines: 25 years
Training method: Head/spur bush (7,000 vines per hectare)
Height above sea level: 40 mt
Yield per hectare: 60 quintals
Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur.
Wine-making technique: 15 days of maceration with the skins, then drawn off and kept at room temperature, the fermentation develops naturally without inoculation of wine yeast.
Aging: Containers of stainless steel
Sulphur dioxide added before bottling aimed at 30/40 mg/l
Druva: 80% Frappato 20% Nero d'Avola