VARIETAL: Pignolo

VINTAGE: 2019

ALCOHOL CONTENT: 14.00% vol.

PRODUCTION AREA: Municipality of Buttrio

TRAINING SYSTEM
Single and double overturned arches 

NATURE OF THE GROUND
Eocene origin, ponca, clayey silt.

VINIFICATION
The grapes are overripe on the plant for a couple of weeks, then they are harvested, taken to the cellar, de-stemmed and the must obtained together with the skins is placed inside tanks for maceration.
Fermentation takes place at a controlled temperature for a period during which the skins are stirred with the liquid part in fermentation daily.
During this phase, the lactic bacteria are also inoculated into the must for the malolactic fermentation which occurs simultaneously with the alcoholic fermentation.
At the end of this maturation phase, the wine is clarified, filtered and bottled. Aged in the bottle before being released.