ARTICOLI AGGIUNTI IN CARRELLO
ARTICOLI IN WISHLIST
CONFRONTA ARTICOLI
Classic method sparkling wine with a pale golden color.
The nose reveals sweet notes of white flowers and citrus. The perlage is fine, and the palate is vertical with a persistent finish.
Grape Variety: Trebbiano
Yield per hectare: approximately 80 quintals, Guyot-trained.
Plant density: 4,100 vines per hectare
Harvest period: Second half of September
Alcohol content: 12.5%
Vinification: The grapes are hand-picked and immediately brought to the cellar
to be pressed with the bunches intact. Only 50% of the free-run must
is used for fermentation, which takes place at approximately 14°C.
After the first rackings, the wine is then "taggiasca" for
secondary fermentation in the bottle.
After the second fermentation, the sparkling wine will age on its lees for at least 30 months before being released.
Yield per hectare: approximately 80 quintals, Guyot-trained.
Plant density: 4,100 vines per hectare
Harvest period: Second half of September
Alcohol content: 12.5%
Vinification: The grapes are hand-picked and immediately brought to the cellar
to be pressed with the bunches intact. Only 50% of the free-run must
is used for fermentation, which takes place at approximately 14°C.
After the first rackings, the wine is then "taggiasca" for
secondary fermentation in the bottle.
After the second fermentation, the sparkling wine will age on its lees for at least 30 months before being released.
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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