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Vines are planted according to the “Ritocchino” training method, plants follow the hill slope, east-west exposure, 220x80 between rows, in number of nearly 5000 grapevines per Ha. Yield is nearly 1/1,5 kg per plant.
The soil is volcanic, very rich in minerals and salts, permeable, where vine roots can penetrate downward and find balanced moisture exchange.
Grapes are hand picked, when concentration of sugars and acidity reach the established levels, nearly at the end of September and at the beginning of October. They are put accurately in small crates and the grapes are partially pressed and de-stemmed in the same day, and partially only de-stemmed and fermented with the whole berry.
Grapes are picked up manually and immediately passed through a crusher and de-stemmer and passed into small tanks. Alcoholic fermentation starts with selected indigenous yeasts and lasts for 15/20 days with skins contact and temperature around 24/28°c. Techniques and automated fulling frequencies are chosen depending on the characteristics of the grapes. The malolactic fermentation takes place in steel and barriques and is naturally achieved through temperature control.
Depending on the vintage and on the grapes characteristics Contra Soarda decide which kind of tanks to use for fermentation (mainly wood and steel).
Depending on the vintage and on the wine refining could be done in French oak barrels and barriques, with different origins and characteristics (tonelleria, wood, seasoning, roasting and porosity of the wood) or simply in steel.
Bottled without filtering, this wine has an ageing projection that goes from 3 to 10 years.Aroma’s: Taste: Ratings: Foodpairing: aperitif, ethnic and white meat, fat fish