Our Verdicchio fermented with natural yeasts trough the pied de cuve tecnique. Fermentation and aging in steel containers on its own lees for at least 9 months. Few compromises and a lot of terroir.

AREA OF PRODUCTION: CONTRADA SAN PIETRO IN THE COMUNE DI MONTECAROTTO (AN) ITALIA
EXPOSURE AND ALTITUDE: MAINLY NORTH-EAST AT 160-250 M. ASL
CULTIVATION AND PRUNING TECHNIQUES: TRADITIONAL SYSTEM OF DOUBLE ARCHED GUYOT
VINES PER HECTARE: 4.100
AVERAGE AGE OF VINES: 22 YEARS
GRAPE YIELD PER HECTARE: 80 Q/HA
PERIOD OF HARVEST: MID/LATE SEPTEMBER
TYPE OF HARVEST: HAND PICKED IN BOXES WITH THE SELECTION IN THE VINEYARD SUCCESSIVE SORTING OF GRAPES ON TABLE SELECTION BELT.
PREFERMENTATION PROCEDURES: SOFT PRESSING
FERMENTATION: IN STEEL
AGING: IN STEEL TANKS FOR AT LEAST 12 MONTHS ON THE FINE LEES.
SUGGESTED SERVING TEMPERATURE: 10-12°C