EXPOSURE and ALTITUDE:
south-est - 320 above sea level
TRAINING SYSTEM:
guyot – 5000 v/he
YIELD:
90 q/he
VINIFICATION:
manual harvest of grapes. Cold maceration for 6/8 hours on the skin, soft pressing, clarification and cold fermentation at controlled temperature of 16 °C.
AGING:
4 months in stainless steel and cement tanks on the fine lees. 3 months in bottle
OLFACTORY CHARACTERISTICS:
bright cherry-colored wine, “La Bisbetica” traps the floral scents with fruity rasberry, pink grapefruit and strawberry. At nose hits for the sapidity, a pleasant sour vein which makes it an intense and persistent flavor.
COUPLING:
excellent as an aperitif and to accompany fish and white meat
