Descrizione
ENOLOGY.
Method of pressing: Destemming-crushing
Fermentative maceration: Manual repassing and punching downalternated with delestage in temperature-controlled stainless steel fermenters
Use of selected yeasts certified organic: Yes
Aging: In stainless steel 18 months or more depending on the vintage
Bottling: By gravity
Bottle aging: 12 months
Number of bottles produced:
18000 of 0.75 L and 300 magnums of 1.5 L
AVERAGE ANALYTICAL PARAMETERS
Alcohol Content: 14.5% vol
Total acidity: 6.00 g/L
pH: 3.50
Total sulfur anhydrite: 65 mg/L