PRODUCTION AREA: Wine yard La Badina, North West Piedmont
WINE YARD CHARACTERISTICS
ALTITUDE: 340 meters on sea level.
FARMING SYSTEM: guyot
SOIL: soils, composed by marine sands and clay, with acid ph
SURFACE: 0.25 acres
HARVEST TIMING: september (by hand, in boxes)
FERMENTATION:Fermentation in stainless steel for 15 days.
MALOLACTIVE FERMENTATION: in stainless steel.
AGING: 26 months in oak’s barrell.
BOTTLING: 26th of April 2014
BOTTLE PRODUCED: 285
ACIDITY: 5.39 g/l
DRY EXTRACT: 32.13 g/l