CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
HARVEST: third decade of September
VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
HARVEST: third decade of September
VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
Contenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonicaContenuto della fisarmonica
CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
HARVEST: third decade of September
VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
HARVEST: third decade of September
VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola
YEARLY CLIMATE: temperature fluctuations between day and night were balanced with not excessively high temperatures and few dry periods, which favoured an even and gradual ripening.
HARVEST: third decade of September
VINIFICATION: Manual harvesting of the grapes in boxes; the bunches are dried by hanging on racks for 4 months inside traditional rooms. The following spring they are pressed, and the resulting sugary must is fermented until the yeast metabolism naturally stops.
AGEING: 3 years minimum in acacia and oak barrels. Subsequently bottle.
