VITICULTURE
Organic cultivation.
Selective manual harvesting of fully ripen grapes.
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WINEMAKING
After destemming and crushing the grapes, the skins are soaked in the must for around 10 days of maceration.
Fermentation and maturation in stainless steel vessels.
Racking and bottling during springtime.
Unfined and unfiltered.
 
VINEYARDS
Pinot Grigio.
Spurred cordon set-up.
5,000 Vines per hectare.
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ALTITUDE
390 m.a.s.l.
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EXPOSITION
South - East.
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SOIL
Clay, sand, silt.
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ALCOHOL CONTENT
13%vol.
 
CLASSIFICATION
Pinot Grigio Provincia di Pavia IGP.
Vino Biologico.