Production Area: Our property Negrisia vineyards
Estate soil geocomposition: Medium light clayey soil structure contained in a shale and stone skeleton.
Training technique: “Spalliera” and Guyot 2800 plants / hectare
Harvest / Vendemmia period: Beginning of October
Vinification method: Metodo Italiano (Martinotti- Charmat). Careful grape collection and delicate pressing. Grapes remain in the juice just for three days.
Secondary fermentation and foaming: Metodo Italiano (Martinotti- Charmat). Fermentation for 40 days in a temperature-controlled pressure tank.
Organoleptic features: Tasting of fresh berry fruits.
Alcohol content: 11% vol
Serving suggestions: Ideal for light starters.
Ideal serving temperature: 10°C
Bottle size: 0.75 l / 750 ml. Supplied in cartons of 6 or 12 bottles.