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.
Dry extract 23
Sugar residue 0.6
Alcohol content 11.5%
Aromas of apple, peach, mango, pear and red grapefruit. On the palate it is sapid and lively, with a persistent citric note.