Vineyard

Planted on a sail with a perfect balance between sand and clay, and a good presence of stones, ideal for winegrowing, it has a south west exposure and it is situated at about 200 metres above sea level. The plant density is of 5000 per hectar, cordon trained with a very short pruning in order to keep production within 50 and 60 quintals per hectar. The agronomic management is lead in compliancy with the regulations for organic agricolture.

Harvest

Is made by hand, normally during the first decade of October and anyhow never before grapes have reached a perfect phenolic maturity.

Vinification

After destemming and a soft pressing, must is let to ferment at temperature of 27-29°C in a steel tank for 12/14 days on native yeasts, thus allowing development of the structure and aromatic notes typical of these grapes. Later, wine undergoes malolactic fermentation which always takes place in steel tanks, before passing to a refining period of 12-14 months in barrique. After botting, Costamorro finds itself in bottle in thermoconditioned environment, for about 6-8 months.