Valle Isarco (Alto Adige), altitude 500/800 mt.
Alluvial gravel soils, containing diorite and quarzofillite, rich in fossils
VINIFICATION
Delicate pressing, fermentation at controlled temperature and maturation on fine wine lees in stainless steel tanks, no malolactic fermentation
COLOR
From light yellow to greenish
AGEING
3-5 years
ALC
13,5 % vol.
SUGAR RESIDUE
3,5 g/l
SOLFOROSA LIBERA
20 mg/l
TOTAL ACIDITY
5,7 g/l
The company guarantees that all the various work phases are carried out according to the HACCP method in accordance with the provisions of law relating to the hygiene of foodstuffs and self-control (DL 155 of May 26, 1997).
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