Product Description
| Soil: | Moranic mix clay. |
| Grape Variety: | 100% Groppello |
| Harvest: | September |
| Vinification: | fermentation for about 12-15 days. |
| Aging: | Fermention in white, soft crushing with 60% must extraction. Traditional method (campenoise), without sulfur, with 18-24 months on yeats. |
| Color: | Unfiltred gold turbid color. |
| Aroma: | Bread crust with citrunes notes. |
| Tasting notes: | Elegant with great acidity and dry finish. |
| Service Temperature | 43-45F |
| Alcoholic Grade | 12.50% |
| Awards/Certfication | Practicing Organic |
| How to Serve | Refrigerate the bottle for 48hours in the fridge upside-down. Before to open the crown cork, immerge the neck of the bottle in ice and water. With the opener remove the cork to eliminate the yeast and turn the bottle immediately up. This execution is done to have a more elegant wine, or if you are more a purist, keep the bottle refrigerate for a day, swirl the wine for a minute to disolve the yeast and after you can proceed to open the bottle. |
