Grapes: Erbaluce
Pruning type: Bower
T/ha: 9
Annual production of bottles: 2.500
Harvest: Mid of september
Vinification: Soft pressing of the grapes, start of fermentation at controlled temperature. First stop on the lees for 5 months then restart
Aging: 45 months on the lees
Bottling: Technical cork stopper
Alcohol: 12 % Vol
Total acidity: 7,5 g/L
pH: 3.2
Residual sugar: Brut Nature