Vineyard: About 2 hectares in area, facing northeast; the vines, averaging 20 years old, are planted in sandy-clay soils and trained to the Guyot system.
Harvest: The grapes are hand-picked in early September.
Vinification: Gentle pressing, 12 days of fermentation in stainless steel at controlled temperature. Addition of grape berries, picked slightly over-ripe. Second fermentation of ten days or more, traditionally known as “fare le grane” (adding the berries).
Qualities: This unique fermentation method as well as the rarity of the grape variety confers distinctive characteristics on Le Grane. Straw yellow with marked light green highlights, crystal clear and consistent. To the nose it is intense and the complexity evolves in the yield of kiwi and yellow peach. The floral notes are of tiglio, musk and camomile. To the taste it is dry, of good alcoholic content and freshness, well balanced. Very intense and persistent. Fish appetizers
Bottles Produced: 7.000
See on www.boccadigabbia.com
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