Classification Riesling Lazio I.G.P.
Grape variety Riesling
Production area Castelfranco
Soil Gravelly
Exposure South West
Farming system Guyot
Yield per hectare 50 ql/ha
Harvest Manual, third decade of October
Fermentation temperature 13°/15° C
Fermentation lenght 15 days
Vinification Maceration on the skins , gentle pressing, controlled temperature fermentation
Ageing 6 months on the lees
Bottle ageing 4 months
Alcohol content 13,5% vol.
PH 3,3
Total acidity 7,8 g/l
Available sizes 0,75 lt
Serving temperature 10° C