ALTO-ADIGE VALLE ISARCO SYLVANER
WINEMAKING: The grapes are handpicked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats and then racked in acacia wood barrels where it matures on the lees until may, when it’s bottled and released on the market.
||Alto-Adige Valle Isarco Doc Sylvaner|
||White / Dry|
|VINEYARD||Terraced, steep mountain-side vineyard, 25 to 30 year old Pergola. 4.500 vines per Ha. 600 mts altitude.|
||Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.|
Gambero Rosso 2 Glasses / Parker 89 points
|Sylvaner grapes are hand-picked during the last week of September, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts, and it is then racked into Acacia oak casks where it matures on the lees up until June following the harvest.|