VINIFICATION: The grapes are handpicked, followed by 12 hours of maceration, the must is cleared through cold temperature static decanting method and fermented in stainless steel tanks at controlled temperature.
ORGANOLEPTIC CHARACTERISTICS: The colour is straw yellow with greenish glints. Fruity, elegant and aromatic with scents of apple and flowers. Dry, fresh, well balanced and persistent with a pleasant acidic aftertaste.
|Grape Variety||Trebbiano, Passerina, Pecorino|
|Production Area||Falerio DOC Area|
|Average Altitude||200-300 mt. A.S.L.|
|Soil Type||Mainly clay|
|Density for Hectar||4.500 stalks per hectare|
|Yielding for hectar||12.000 kg. Per hectare|
|Harvest||Second, third week of September|