Grapes are left in the pneumatic press for about three hours as to extract the desired amount of colour. The must is then left to decant for about 12 hours in order to separate it from sediments. Fermentation is carried on at a controlled temperature of 18° C., followed by filtration to avoid malolactic fermentation and preserve the wine freshness. The wine is then bottled in spring with an isobaric system.
10-12°C.
Excellent as an aperitif, it perfectly pairs with fish and rich but delicate food like risotto.
Grapes are left in the pneumatic press for about three hours as to extract the desired amount of colour. The must is then left to decant for about 12 hours in order to separate it from sediments. Fermentation is carried on at a controlled temperature of 18° C., followed by filtration to avoid malolactic fermentation and preserve the wine freshness. The wine is then bottled in spring with an isobaric system.
10-12°C.
Excellent as an aperitif, it perfectly pairs with fish and rich but delicate food like risotto.
FEASR Fondo Europeo Agricolo per lo Sviluppo Rurale: L’Europa investe nelle zone rurali
La nostra azienda aderisce alla Misura 10.1.1 del PSR 2014-2020 della Regione Piemonte che finanzia la realizzazione delle tecniche di agricoltura integrata. La Misura 10.1.1 prevede il rispetto delle norme tecniche che regolamentano i trattamenti fitosanitari e le concimazioni dei nostri vigneti e terreni in conduzione. Programma di sviluppo rurale 2014-2020 Misura 10 - Pagamenti Agro-climatico Ambientali Sottomisura - 10.1.1 Produzione integrata Adesione alle tecniche di Produzione integrata