Grape variety: historic Canavese vine (Freisa)
Training system: espalier and pergola
Yields per hectare: 80q
Maximum production of bottles per hectare: 7000
Harvest: first days of October (perfectly ripe grapes)
Vinification: destemming and start of alcoholic fermentation in maceration with skins and a part of stems Maceration for a few days.
Aging: at least 18 months in large wood
Bottling: minimum 6 months in steel and large wood
Alcohol: 13 – 13,5% Vol
Total acidity: 5.8 g/L
pH: 3.4/3.5
Maximum total sulfur: 60mg/L
Canavese Rosso Montemaggiore
Organoleptic notes
Colore: tonalità alta e buona intensità colorante. Granata.
Olfatto: aromi tipici e naturali del Nebbiolo. Note balsamiche, speziate, tostate e di viola.
Gusto: acido in correttezza, minerale, non troppo, avvolgente, vellutato, intenso e persistente.
