Grapes: Erbaluce
Pruning type: Bower and espalier
T/ha: 8
Annual production of bottles: 2.000
Harvest: Mid september
Vinification: Destemming, maceration for 1 week and stop in stainless steel
Aging: Blend of 3 wine vessels respectively 12 months each one: Amphor, concrete, tonneau
Bottling: without filtration with technical cap
Alcohol: 13,5 % Vol
Total acidity: 6 g/L
pH: 3.5
This wine is born from the research of an authentic and unique flavour. Expression of antique enology. The vinification “in red” for a white wine isn’t a modern way to do it, but technically it’s really interesting. If from one side it allows us to taste some ancient flavors again, from the other side it allows us to explore new shades of Erbaluce’s vine that are still unknown.
