Alc 11,95 % vol
Total Acidity 7,10 g/L
Sugar 6,0 g/L
Production area: Monterosso al Mare, Cinque Terre (LIGURIA)
Soil: clayey calcareous, rich in skeleton
The grapes are harvested early to preserve natural acidity. It is then crushed and destemmed and immediately cooled by dry ice up to 10 ° C, carried out in a press, where it is subjected to soft squeezing without maceration. The must is decanted for 3 days at 4 ° C, then decanted to clean it of the lees and fermented at a controlled temperature of 15 ° C. The resulting base wine is stored for 3 months on the fine lees at 10 ° C, avoiding malolactic fermentation. This is followed by a slow fermentation in autoclave (Martinotti or Charmat method along with prolonged élevage on the lees for about 6 months), then stabilization and bottling.