Italy, Sicily
Frappato
Certifications
Alcohol
13.5%
Analytical data
dry
2.0 g/l residual sugar
6.0 g/l acidity
3.5 pH
Vineyard
Vine density: 2020 plants/acre
Yield: 6 tonnes per hectar hl/ha
Winemaker
Mattia Giacomelli
Viticulture
conventional agricolture
Vinification
After a very gentle destemming and crushing the grapes are fermented at a temperature of about 20°C for 10-12 days with frequent remountages in the early part of the vinification. The wine is separated from the skins and malolactic fermentation takes place naturally. After the malolactic fermentation is completed, the wine is kept on its fine lees for about 4 months in stainless steel tanks.
Maturation
Stainless Steel 3-4 months
Aromas
Wood: none
Taste
Body: light
Bottling
Size: 0.750l
GTIN: 5000169622322
Packaging
Bottles per case: 6
GTIN: 05000169700433