DENOMINATION OF ORIGIN: DOC Vittoria GRAPES: Frappato 100% PLANTS PER HECTARE: 4000 trained to a spurred cordon in organic farming AVERAGE ANNUAL YIELD: 20 q/Ha BOTTLES PRODUCED: 3300 TYPE OF SOIL: of alluvial origin, predominantly sandy clay of medium texture, rich in skeletal material HARVEST: manual with careful selection of the grapes both from a health and ripening perspective VINIFICATION: vinified in steel tanks with temperature control and with a maceration of about 8-10 days. MATURATION: in steel in contact with fine lees and 3 months in bottle. PAIRINGS: First Courses based on vegetables, fresh cheeses and medium-aged cheeses ANALYTICAL DATA OF THE WINE: total acidity 6.4; pH 3.35 Year: 2017 Alcohol percentage: 13 %.
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DENOMINATION OF ORIGIN: DOC Vittoria GRAPES: Frappato 100% PLANTS PER HECTARE: 4000 trained to a spurred cordon in organic farming AVERAGE ANNUAL YIELD: 20 q/Ha BOTTLES PRODUCED: 3300 TYPE OF SOIL: of alluvial origin, predominantly sandy clay of medium texture, rich in skeletal material HARVEST: manual with careful selection of the grapes both from a health and ripening perspective VINIFICATION: vinified in steel tanks with temperature control and with a maceration of about 8-10 days. MATURATION: in steel in contact with fine lees and 3 months in bottle. PAIRINGS: First Courses based on vegetables, fresh cheeses and medium-aged cheeses ANALYTICAL DATA OF THE WINE: total acidity 6.4; pH 3.35 Year: 2017 Alcohol percentage: 13 %.
