Alcohol Content: 13,50%
Grapes varieties: Nero d’Avola 30% e frappato 70%
Training system: espalier of 2,20x0,80 mt.
Soil: loam, red soil
Production area: Bastonaca e Mortilla
Altitude: 220 mt.
Yeald: 85 q.li/Ha
Vinification: maceration in the presence of grapes
Ripening: 12 months in bottle
Bottle: “Bordolese” 750 cc with cork
Conservation: bottles to be laid in a repair environment with temperature under control 15-16°
Temperature served: 18-20°C
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