WINES

MUNICIPALITY: La Morra – Alba
VARIETY: 100% Freisa
PLANTS/HA: 6000
PLANTED VINEYARD’S YEAR: 1970
TRAINING SISTEM: Guyot
SUN EXPOSITION: South West
SOIL: Tufo with slight presence of sand
ALTITUDE ABOVE SEA LEVEL: 310 m.
IN THE VINEYARD: Over the past 30 years it has been significantly increased leaf area compared to the amount of bunches, in order to obtain consistently high quality grapes.
THINNING: The selection of the grapes takes place mainly in the vineyard during the entire phase of fruit set, veraison and ripening. Three green harvest are made manually in order to reduce the production per hectare and to have clusters all equal with a uniform ripening.
HARVEST: it is done by hand using small crates in order to haven’t broken grapes before the crushing.
VINIFICATION: the cryomaceration lasts 12 hours using dry ice (that is pressed carbon dioxide) with the aim of extract more aromatic and colorant substances and protect the wine from oxygen. The fermentation takes place in stainless steel tanks – emerged cap, with the fermentation temperature control.
No ageing in wood but it is made a slight ageing in stainless steel tanks, followed by a natural settling.
Finally natural fermentation is done in stainless steel tanks.
All the operations after the fermentation are made using nitrogen in order to protect the wine from oxygen, to preserve aromatic and colorant substances and to limit the use of sulfites.
DRY EXTRACT: 29,70 g/L
COLOUR: purple with ruby shades and evanescent light carmine pink foam.
BOUQUET: fresh, delicate, intense with soft red fruits hints of berries and wild strawberry.
FLAVOUR: soft, delicate, slightly lively thanks to the natural refermentation; excellent acid-tannic balance with slight residual sugars, perfect for a wine so young and fruity.