 |
|
  |
|
|
The Croatina grape, the principal ingredient of this wine, is harvested in boxes from the firm's own vineyards and then selected.
After pressing and removal from the bunch, rapid fermentation follows (primary fermentation) with maceration of the skins for about a week.
The second part of the fermentation, which takes place in steel barrels, is controlled and blocked thus permitting a certain sugary residue essential to the sweet taste of this wine.
The following spring refermentation in isobaric conditions is started by the introduction of effervescence, which precedes stabilization and filtration.
The bottling and subsequent laying down for several months are the final operations for this young, fresh wine.
Grape mixture: Croatina 85 % - Barbera 10 % Uva Rara 5 %.
Year of establishment: 1985.
Type of cultivation: low Guyot and double pergola system.
Soil: clayey-silt medium mixture.
Grape yield per hectare: 100 quintals.
Vineyard altitude: 100 m. above sea level.
Degrees of alcohol: 11% Vol.
Organoleptic characteristics: deep ruby red color.
Vinous and intense bouquet recalling fruits of the forest.
Long-lasting and harmonious taste, pleasantly rounded jam flavor
Serving temperature: serve at about16 C°. |
|
|
|
|
|
|
