Description
Obtained only from Caricagiola grapes grown in medium-textured granitic weathering soils, tending towards sandy. The strictly manual harvest takes place in the first ten days of September. The pressing is soft, of whole grapes partly not destemmed and the clarification takes place cold.
The alcoholic fermentation of the must takes place in stainless steel tanks at a controlled temperature of around 14 – 16° C. It refines in the bottle for a few months.
Reviews
There are no reviews yet.