Varietal composition: Prevalence of Grechetto, presence of Sauvignon Blanc.
Alcoholic strength: 13.5% vol.
Classification: Umbria D.O.C.
Production area: hills – altitude 300-340 meters above sea level – south, south-west exposure.
Name of the vineyard: Il Caio, Terzano.
Soil type: clayey / silty sediments of good porosity, presence of Pliocene deposit.
Training system: spurred cordon with 8-10 buds.
Yield per hectare: no more than 80 quintals / hectare.
Harvest: first and second ten days of September.
Vinification: harvested based on the perfect maturity of the individual grapes, the subsequent vinification takes place in steel containers at a controlled temperature between 15°-18 ° C.
Maturation: alcoholic fermentation lasts for about 20-25 days. The wine remains on the fine lees for about 2 months to acquire aromas and bouquets due to the lysis of the yeasts. Then follows the racking for bottling.
Refinement in the bottle: about 2 months before being placed on the market.
The sample is crystalline of medium consistency, straw yellow, bright with slight greenish hues.
The wine opens with aromas reminiscent of delicate white flowers such as lily of the valley and hawthorn, followed by hints of fragrant white-fleshed fruits including green apple, pear leg, with a background of citrus and light herbaceous nuances.
Sample of good olfactory finesse, where a moderate acidity prevails, intense and with a good persistence. It is recommended to combine it with sea bass all’isolana with seasonal vegetables./em>
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