DOC white wine made with a blend of Bosco, Vermentino and Piccabun, the last one a rare old variety typical of the area. Its colour is pale yellow, with greenish nuances. Its flavour is fruity (citrus and apple), with a hint of aromatic herbs (sage) and iodine. The taste is sapid, mineral, fresh and persistent, with a typical bitter note. Aftertaste: fruit and iodine.
Area of production and growing technique
Produced with a selection of grapes harvested in the best exposed terraces of the Fossà vineyard: exposure S, altitude 30-120 m.a.s.l. Soil texture: sandy-loam, pH 5.5.
Espalier. Single Guyot. Approximately 8000 plants per ha. A drastic selection leaves only about 3-4 clusters per plant.
Varieties percentage
Bosco 50%
Vermentino 30%
Piccabun 20%
Vinification and fining
Harvest: end of August, first week of September.
Grapes are immediately de-stemmed and crushed. They are left to rest with the skins for 2 to 4h, then they undergo a soft pressing with a pneumatic bladder press. The must is transferred in steel vats and decants for 36h at 12°, then the clear liquid is separated from the sediment and inoculated with selected strains of yeast. Fermentation lasts about 20 days at 14°. The new wine finally is left to set in steel vats. Around March it is filtered and bottled.