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Gualtallary's silty terroir, located at an altitude of 1,300 metres. The soil is composed of pebbles and gravel covered with limestone which occupy 50 to 70% of the volume of the soil, with a high percentage of free calcium carbonate in the profile giving the wine a chalky and fresh minerality.
The grapes undergo a double selection and are vatted by gravity in small concrete tanks. Alcoholic fermentation begins with indigenous yeasts at 24°C for 15 days. In order to maintain a gentle extraction, pumping over is not used; the cap is worked by hand punching down throughout the fermentation. The wine was aged in 3,500 litre tuns for 22 months and then 6 to 12 months in bottle.
Suggestions for accompaniment
To be enjoyed after an hour in a carafe with grilled red meat (steak, entrecote, roast beef).
The wines of
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