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Volpina III Metodo Classico





Grape variety 90% Corvina 10% Corvinone

Training system Guyot

Year of planting 1980

Harvest October, hand-harvested


After manual harvesting, the whole grapes are pressed; the must thus obtained is left to settle naturally and only the limpid part is fermented at a temperature of 15°C. The wine thus obtained is aged in steel for the subsequent second fermentation and bottling. This is followed by refinement in the bottle on the lees for a minimum of 24 months and disgorgement without adding sugar.

pH 2,97

Dry extract 23

Sugar residue 0.6

Alcohol content 11.5%

Tasting notes

Aromas of apple, peach, mango, pear and red grapefruit. On the palate it is sapid and lively, with a persistent citric note.
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