ARTICOLI AGGIUNTI IN CARRELLO
ARTICOLI IN WISHLIST
CONFRONTA ARTICOLI
Charmat method sparkling wine with a pale yellow color.
The taste is marked by a note of acidity that finishes savory and pleasant with a delicate and pleasing foam.
Grapes: Trebbiano and Malvasia
Yield per hectare: approximately 80 quintals, with Guyot training system.
Plant density: 3,000 vines per hectare
Harvest period: second half of September
Alcohol content: 12%
Vinification: The must obtained from pressing the grapes is fermented
at a temperature of approximately 14°C.
After the first racking after the end of fermentation, the finished wine
is stored in steel tanks and then transferred to an autoclave for secondary fermentation.
Yield per hectare: approximately 80 quintals, with Guyot training system.
Plant density: 3,000 vines per hectare
Harvest period: second half of September
Alcohol content: 12%
Vinification: The must obtained from pressing the grapes is fermented
at a temperature of approximately 14°C.
After the first racking after the end of fermentation, the finished wine
is stored in steel tanks and then transferred to an autoclave for secondary fermentation.
TECHNICAL FILE
A prestigious red, aged in new barriques for 18 months, with an intense ruby red color and a bold, full-bodied flavor. It excellently accompanies red meat dishes and aged cheeses.
Grapes: 100% Aglianico
Fermentation details: in stainless steel at a controlled temperature of 22°C for 12 days
Vinification: manual selection of grapes, 15% bloodletting, long maceration on skins
Ageing details: in new barriques for 18 months
Malolactic: entirely carried out in barriques, spontaneous
Training system: spurred cordon
Strains per hectare: 4.500
Number of buds per plant: 10 to 15
Production per vine: 1 kg/plant
Production per hectare: 60 q/ha
Harvest period: October
Harvesting mode: manual
Crushing mode: mechanical
Pressing mode: no pressing in reds
Vinification temperature: controlled at 22°C
Maceration on the skins: for 12 days after the end of alcoholic fermentation
Repassing: 3 per day, two in the air and one indoors
Delestage: 1 midway through alcoholic fermentation
Use of selected yeasts: yes
Clarifications: yes
Filtration: yes in pre-bottling
Wine yield: 60 %
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