MARTINOTTI METHOD

Grape variety: White grapes

Vineyard: Loreto

Exposure: South-east

Soil: medium dough-sandy

Sixth installation: 1m x m 2,60m

Production per hectare: 100 q.

inter row: worked in alternate rows

Farming: guyot

Age of implantation: 20 years

Practice of fertilization and treatments: conventional agriculture

Harvest: first ten days of September

Vinification: white, controlled fermentation at 10 ºC-18 ºC with indigenous yeasts

Fermentation time: 20 days

Maturation: stainless steel tanks for 3 months

Bottling:January

Bottles Produced: about 3’000

Packaging: 6 and 12 bottles

Alcohol content: 14%vol

Total acidity: 5.5 gr. /lt in tartaric acid

Color: Intense straw yellow

Perfume : delicate, characteristic

Flavour: dry and harmonious

Serving temperature: 8/10 ºC