The technology is minimalist, in order to allow the expression of the variety and the terroir. After destemming and crushing the grapes, the must is separated and inoculated with selected yeasts. After the start of fermentation, after 6 hours, try to maintain the temperature around 16 ºC, using fresh water from a well, which flows slowly through the walls of the small stainless steel vats. After the yeast activity ends, the first racking is done, followed by the beat of the fine lees, to improve the texture and complexity of the wine. The minimum dose of sulfur dioxide needed to avoid oxidation is used. The bottling was done in May, after a slight bonding and filtration. It was not treated by the cold and may therefore form a slight precipitate over time, which in no way affects the quality of the wine.

 

Thanks to the nobility of the Rabigato variety, this wine has the peculiarity, very rare, of being great for drinking young, due to the delicacy of its aroma, and being a wine of guard, fruit of high acidity and alcohol content. With the time of bottle it will gain great complexity, assuming another dimension.

 

 

Alcohol by volume: 13.5%

Total acidity: 5.70 g/dm³ (tartaric acid)

Volatile acidity: 0.30 g/dm³ (acetic acid)

pH: 3.39