From Vineyard To Cellar
Vineyard
The vineyards, which are between six and thirty years old and trained on the Guyot system, are situated on the band of hillsides between 150 and 300 metres above sea level, with exposure to the south/south-west. The yields average between nine and ten tons per hectare.
all about the vineyards:
Villa Bianchi
Monteschiavo
Harvest
The harvest is carried out by hand and normally takes place in the period from the middle to the end of September. The ripening is constantly monitored in order to determine the exact date of the harvest, with the aim in particular of preserving a good acid profile, which represents the basis of this wine’s freshness.
Vinification
After a light pressing, the prime must is rapidly cooled and then goes through static decantation.
The alcoholic fermentation takes place in steel tanks with the temperature maintained at between 14º and 16°C, and continues for about 8-10 days. The wine does not subsequently undergo a malolactic fermentation. All the stages of production, from picking to bottling, are carried out in the absence of oxygen, in order to safeguard the primary aromas of the grapes and achieve greater freshness of flavour and bouquet. A brief ageing period in steel of about three months is followed by the bottling.
