Grape Variety: 100% Brachetto
Exposure: North – Est
Training system: Low Guyot
Grape-yield per hectare: 8.0 ton
Age: 20 years
Vines per hectare: 4500 vines per hectare
Vinification: Destemming soft crusching then cold skin contact maceration for 5,6 days, soft pressing and fermentation at a controlled temperature to assist the second fermentation. When the alcohol level reaches 6,0-6,5 %, the temperature is reduced and fementation blocked. Then the wine is filtered and bottled under sterile condition
Alcohol by vol: 6,0 % vol
Aging: 1 month in bottle
Kind of bottle: borgognotta
Commercial presentation: 6 or 12 bottles 0,75 lt in cardboard boxes
Drinking period: 2013-2014
Serving suggestion: A pleasing accompaniment to the traditional dessert such as nuts cake or like aperitif with fresh fruits or why not with a piece of good Parmigiano Serving temperature 5/7 °C