Description
Grapes are foot-trodden as well as hand-destemmed in zarandas (the large bamboo mat-like sieves that are extended on top of the vats) utilizing traditional winemaking techniques
Maceration and fermentation in temperature-controlled stainless steel
Four to eight hour maceration on skins
Soils are marine sedimentary with granite deposits
refrigerated until bottling without further sulfur addition
2019 Vino Gazzetta Bianco G05 Lazio, Italy Veneto Grapes are foot-trodden as wellProcanico , Ansonica Grapes are fermented and macerated with the skins for three weeks. The wine is then aged in chestnut.
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