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The Chardonnay and Malvasia are fermented first, the white grapes maturing at the start of September.
Some days afterwards a part of the Uva rara and Croatina crop is gathered and fermented early. During the first phase of fermentation of these reds (i.e. after one day), a small percentage of must (10-15%) is taken, which continues fermentation together with must from the white grapes. The wine is then aged in steel casks. Transferred to a pressure tank the wine is re-fermented and completed with a slow and light fermentation in the bottle.
The bottles rest some months before retail.
Grape mix: Croatina 40% - Uva Rara 30% - Chardonnay 15% - Malvasia 15%
Origin: Miradolo Terme.
Cultivation technique: low Guyot-trained.
Soil: argillaceous, medium grain.
Grape yield per hectare: 85 quintals.
Altitude of vineyard: 120 m. s.l.m.
Alcohol content: 12% Vol.
Organoleptic features: deep cyclamen red with bright tinges.
The flavour is soft and fragrant, with notes of strawberry and raspberry.
Serve at: 10-12 C°. |
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