Aureliana
Gavi Docg
VINIFICATION
Temperature-controlled at 12° C/ 15° C for 6/8 days,
then in barrique in the second phase of fermantation.
REFINEMENT AND AGEING
In steel tank with controlled temperature for at least 5 months on fine lees and in oak barrels with weekly battonage for 5/7 months. 3 months in the bottle.
PRODUCTION AREA
Gavi area
GRAPES
Cortese
SOIL TYPE
Predominantly red clay-based alluvial
ALTITUDE
200/250 meters above sea level
EXPOSURE
South/West
VINE CULTIVATION METHOD
Guyot 4.500 plants/ha
AVERAGE AGE OF THE VINES
40 years
GRAPES YIELD PER HECTARE
8.000 Kg/ha
TIME OF HARVEST
Middle of September
ANNUAL PRODUCTION
6.000 bottles
FIRST YEAR OF PRODUCTION
2000
BEST SERVED AT 8-10° C
