Vinification of grapes coming from the vineyards around Borgata Torriglione. Vines are 30 years old circa. Grapes are destemmed and then crushed. Alcoholic fermentation occurs in concrete and only once the wine is dry we decide whether proceed with malolactic fermentation. After some months of aging in concrete, the wine is bottle in February/March of the year after the harvest.
This is an extremely peculiar Sauvignon Blanc, far from the archetype of this variety. The spontaneous fermentation guarantees perfumes of pear, acacia and honey. In the mouth, the marly soil provides body and structure. This is the wine we usually drink at home, it differs every vintage and some people may love it, many people may hate it. We don’t care. It is our “vino bianco della casa”
For a more detailed tech sheet on a specific vintage, please send us an email at email@example.comDOWNLOAD TECHNICAL SHEET PDF