Grape variety: 100%
garganega.
Soil: volcanic hillside in Gambellara
Classic area.
Vineyard age: between 25 to 40 years
old.
Grape production: from 60 to 80 quintals
per hectare.
Vineyard extension: 6,5 ha.
Harvest: by hand at the end of September
and the beginning of October.
Wilting: the grapes are allowed to
dry gently in well ventilated rooms in an old tower from the 1700s
for a period of 6 months.
Wine making process: after having
detained the sweetness desired by the wilting, the grapes are pressed
down at 2 bar for 8 hours. The juice obtained is about the 20% of the original
fresh fruit weight. It is fermented in small oak barrels, not smoked,
with sizes of 40 and 60 litres, staying in barn. After the fermentation,
which needs from 2 to 4 years, the wine is positive tarnished and balsamic,
naturally stabilized it is filtered only once and it is bottled straight
away.
Bottle sizes: 0,375lt.
Bottles produced: about 500.
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