Vin de Granaro 2007
Grape variety: 100% garganega.
Soil: volcanic hillside in Gambellara Classic area.
Harvest: by hand at the beginning of September.
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 420.
Wine without added sulfites