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Clay-limestone soil and sandstone marl. HVE 3 viticulture and organic conversion since August 2020, after many years of careful practices: maintenance of the vegetation around the plots, grassing of the inter-rows in winter with different species depending on the year (last year mustard and faba beans, this year barley and oats), which are rolled in the spring to obtain plant cover, use of pheromone traps to reduce or avoid the use of pesticides, restriction to the minimum of tractor passages to limit soil compaction, traceability of all treatments kept up-to-date.
Traditional vinification with fully ripe grapes. Maceration for 20 days, fermentation with pumping over. 6 months in stainless steel tanks before bottling.
Suggestions for accompaniment
Grilled prawns • Quasi of veal with liquorice • Porchetta.
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