Grape: Cortese di Gavi
Alcohol: 12%
Vinification: the grapes are collected by hand, with great care, generally beginning in mid-September. Soft pressing of whole grapes by means of a latest generation “Bucher Inertys” press, which makes it possible to prevent oxidation and thereby preserve the full aroma of the grapes. Fermentation is started by inoculating the must with selected yeast strains and the process takes place at a temperature of about 18°C in temperature-controlled stainless steel tanks. Alcoholic fermentation is followed by a brief stay on fine lees stirred gently. Bottling is performed in the spring after the harvest. Aging in bottles for 2-4 month
Grape: Cortese di Gavi
Alcohol: 12%
Vinification: the grapes are collected by hand, with great care, generally beginning in mid-September. Soft pressing of whole grapes by means of a latest generation “Bucher Inertys” press, which makes it possible to prevent oxidation and thereby preserve the full aroma of the grapes. Fermentation is started by inoculating the must with selected yeast strains and the process takes place at a temperature of about 18°C in temperature-controlled stainless steel tanks. Alcoholic fermentation is followed by a brief stay on fine lees stirred gently. Bottling is performed in the spring after the harvest. Aging in bottles for 2-4 month
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