Sarticola
Sarticola
Produced in Castelnuovo Magra, Province of La Spezia at about 300 metres above sea level.
Nature of the soil: pebbly – clay, rich in stones
Training system: Guyot
Vine density: 4000 plants per hectare
Average production per plant: 1,8/2,2 kg
Average yield per hectare: 75/85 q
Average age of the vines in production: 25 years old
Period and method of the harvest: beginning of October with manual harvest in 20 kg cases.
Fermentation containers: inox steel tanks
Vinification technique: careful selection of the grapes, maceration in tanks on the skins at a controlled temperature for 48 hours, devatting and soft pressing with the exclusive use of the must. Cooling at 10-12° with natural decantation. Fermentation at a controlled temperature of 16-17° for 15 days. Rest for a length of time between 60 and 90 days on the fine lees. Ageing in steel untill March
Serving temperature 12°
Colour: intense straw yellow with golden highlights
Aroma: nice opening of yellow fleshy fruits (apple, peach, bananas) and exotic fruits which are followed by strong floral scents with mineral ending.
Flavour: dry, warm, of great structure and decisive personality, with soft notes and long length.
Many: fish dishes, must try it with Trofie with pesto or grilled shell fish. Also suitable with white meat.
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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