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First vintage: 2006
Soil: volcanic, eruptive rocks
Grapes: Tocai
Vineyard extension: ha 0,6, work with natural principles
Vine training: guyo
Plant's density/ha:
9.000
Age: 10 years
Yeld/ha: hl. 18-22
Harvest: mid Septembe; hand picking
Vinification: the entire grapes are pressed with a vertical press, than the
juice ferments in open wood vats; the wine is than taken into pressure tanks
and bottled without adding sulfites and without filtration
Number of bottles: 1.300
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