VINIFICATION: The grapes are handpicked, followed by 12 hours of maceration, the must is cleared through a cold temperature static decanting method, the fermentation takes place in Thermo-conditioned stainless steel tanks.
ORGANOLEPTIC CHARACTERISTICS: Straw yellow with greenesh glints. Fruity and elegant with scents of apple, banana and pineapple. Dry, persistent with a pleasent well balanced acidity.
|Grape Variety||Trebbiano, Pecorino, Passerina, Malvasia|
|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 per hectare|
|Harvest||Third week of Semptember/first of October|