Spontaneous start of fermentation (to enhance the varietal and aromatic characteristics) with yeast inoculation on the second day of fermentation

This particular cured meat is enriched by a heart of fat that sweetens its unmistakable flavour

3 g di cui acidi grassi saturi 20

I prodotti sono preparati e confezionati sotto vuoto al momento della spedizione

Box di Natale "SAPORI DI MONTAGNA" il regalo più buono per rendere felice una persona a te cara

Rose woo_import_1 Spontaneous start of fermentation (toFIRST BOTTLED HARVEST 2003 FIRST DISGUSTING 2006 PRODUCTION AREA Estate owned vineyards located in the municipalities of Ascoli Piceno GRAPE VARIETY Pinot Noir 90%; Chardonnay 10% AVERAGE ALTIMETRY 200 meters above sea level SOIL Medium texture tending towards clayey with natural supply of minerals and microelements TRAINING SYSTEM Guyot PLANTING DENSITY 5,000 vines per hectare YIELD PER HECTARE approximately 80 quintals of grapes YIELD PER VINE