Brenta

Grape: 100% Vespaiola IN THE VINEYARD Vineyard: 1,5 ha, 118m AMSL, North/South exposure, planted in 2006 Soil: alluvial and clay, medium-textured soil Training system: single and double curtain overturned (Guyot) with 8-10 buds Planting density: 4.400 vines/ha Yield: max 85 q/ha Harvest: third week of September, hand harvest and sorting IN THE CELLAR Wine making: sur lies fermentation in steel tanks at a controlled temperature of 14-16°C for 4 months at least cold pressing, alcoholic fermentation at a controlled temperature of 12°C for 2 months N. of bottles: 10.000 Bottle: burgundian, 750 ml