90% Trebbiano, 10% Malvasia
Number of bottles produced
Vine training system and density
Guyot, 6.000 plants per hectare
Sedimentary alluvial soil from a more recent geological era, with a richer variety of rocks from galestro to alberese and granitc.
Manual, last week of Sepptember
Fermentation and maceration for 9 months in terracotta jars. The wine is subsequently placed in inox for 1 month to let it decant naturally and then bottled
9 months on grape skins in Terracotta amphora
This wine, as many orange wines do, gets out of the comfort zone of typical wine taste. We call this taste umami. It's not just a taste but also a feeling, it is a mix of saltiness, sweetness, bitterness but also acidity altogether, making this wine rich, meaty, and also very tasty and savory.
