Gutturnio Superiore Montemartini
Grapes are hand-picked in October. They are then
pressed, followed by alcoholic fermentation and skin
maceration for 4-6 days at a temperature of 26 °C.
Malolactic fermentation and subsequent decanting to
facilitate clarification. The wine is matured in a tank
for 6 months and bottled at the end of winter after
having achieved the required tartaric stabilisation.
pressed, followed by alcoholic fermentation and skin
maceration for 4-6 days at a temperature of 26 °C.
Malolactic fermentation and subsequent decanting to
facilitate clarification. The wine is matured in a tank
for 6 months and bottled at the end of winter after
having achieved the required tartaric stabilisation.
Company
CASABELLA SRL
Categories
Alcoholic beverages and spirits
Grape wine
