Grape variety: Erbaluce 100%
Training system: pergola and espalier.
Yields per hectare: 90q
Maximum production per hectare: 6000
Harvest: end of September (perfectly ripe grapes).
Vinification: pressing in the tank and start of the alcoholic fermentation in maceration with the skins and part of the stalks.
Refinement: Minimum 6 months. The initial batch is divided into 3 containers: concrete, large wood and amphora.
Alcohol: 13% Vol
Total acidity: 5,5/6,5 g/L
pH: 3.25-3.35
Maximum total sulfur: 60mg/L
This wine is born from the research of an authentic and unique flavour. Expression of antique enology. The vinification “in red” for a white wine isn’t a modern way to do it, but technically it’s really interesting. If from one side it allows us to taste some ancient flavors again, from the other side it allows us to explore new shades of Erbaluce’s vine that are still unknown.
