Average production of grapes: 60 q/ha (1kg/plant). Wine yield: less than 70%.
Spontaneous alcoholic fermentation in 20 hl tanks; maceration of 20/25 days with manual punching and daily pumping over; no addition of adjuvants (extractive enzymes, tannins, ...); spontaneous malolactic fermentation.
In French oak barrels for 18 months followed by bottle aging for at least 6 months. Maximum content of sulphites in the bottle 30 mg / l. Not filtered.
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.