Average production of grapes: 60 q/ha (1kg/plant). Wine yield: less than 70%.
Fermentation on the skins for about 25 days in air conditioned rooms in 20 hl stainless steel tanks, manual punching without using mechanical devices, no addition of adjuvants during fermentation.
Natural ageing in French oak “barriques” for 18 months and refinement in bottle for at least 6 months in wine-cellar. Unfiltered.
Le Grascete distinctive character and wine/food matching
Stupendous wine, well structured, dry, light typical flavors of the “terroir”, ideal for both savory meat dishes and peculiar plain fish dishes. Excellent mate for happy hours and friendly meetings; worthy of consideration.