Variety: 100% Dolcetto
A vineyard of fossil marl of the San Nicolao cru, 215 meters above sea level, guyot breeding system, south-west exposure
FERMENTATION TANKS: Stainless steel
VINIFICATION METHOD: Soft pressing without contact with the skins and fermentation at a controlled temperature of 18 ° C with selected yeasts, the presence of residual sugar triggers a second leavening that gives a light foam
MATURATION: Stainless steel
CONSERVATION: 3/4 years
SERVICE TEMPERATURE: 8/10 ° C
Download the technical data sheet!