Classification White wine
Grape variety Gewürtztraminer
Production area Castelfranco
Soil Gravelly
Exposure South West
Farming system Guyot
Yield per hectare 40 ql/ha
Harvest Manual, third decade of September
Fermentation temperature 13°/15° C
Fermentation lenght 15 days
Vinification Skin maceration, gentle pressing, controlled temperature fermentation
Ageing 4 months on the lees
Bottle ageing 1 month
Alcohol content 15% vol.
PH 3,3
Total acidity 6,2 g/l
Available sizes 0,75 lt
Serving temperature 10° C