FALERIO

ALCOHOL CONTENT 13.00%

ALTITUDE 250 meters a.s.l. 

HARVEST

The grapes are harvested by hand. We use only small containers, which are transported immediately to the winery to be processed. Harvesting is either early in the morning or in late afternoon to avoid the heat of the day. During harvesting dry ice is used to ensure the oxygen is inert and to lower the temperature of the grapes.

SOIL TYPE Medium texture, with a lot of gravel. 

ROOTSTOCK 420A

EXPOSURE South-west 

PRODUCTION AREA Selected grapes from our own vineyards around Montefiore Del Aso

GRAPES Trebbiano 50% , Passerina 25%, Pecorino 25%.

VINEYARD AGE  20-25 years

YIELD PER VINE 3.0 Kg

YIELD PER HECTARE 12,000 Lt. 

TRAINING SYSTEM Vertical trellis

PRUNING SYSTEM Spurred cordon

FERMENTATION

The must is first decanted cold to ensure it is as clean as possible. Once it is clear fermentation begins.

Fermentation is with selected yeasts in temperature controlled stainless steel tanks at 10-12°, for about 20 days. Once fermentation is finished the cloudy wine is put into perfectly clean tanks to settle. The wine is separated from the heavy sediment (lees) that results from fermentation and the fine sediment is left. Ageing takes place in steel with continuous turning (riddling) of the product to extract the positive properties of the fine sediment.

In February, the wine is clarified, filtered and bottled.
It is ready for sale in March following the harvest.

COLOUR Straw-yellow

SERVING TEMPERATURE 10/12°C

SERVE WITH Fresh cheese, white meat or fish

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