The soil on the family owned vinyards 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 reaches the established levels. They are put accurately in small crates and grapes are removed from the vines in the same day (de- stemming).
Spontaneous fermentation with almost 3 weeks of skin contact is done in stainless steel containers without the control of temperature. After the alcoholic fermentation naturally starts the malolactic fermentation.
This wine is aged for 6 months in no-toasted barrique (bended with vapor). Directly bottled without filtration, clarification and stabilisation.
Considering that the wine 121 B.C. Vespaiolo maintains its primary aspects, it could have very interesting perspectives with a positive ageing projection for many years.Aroma’s: Taste: Ratings: Foodpairing: aperitif, ethnic and white meat, fat fish