Faluschino, 2020

HARVEST grapes are hand-picked in the first half of October and put into small 18 kg crates; after harvesting they are taken immediately to the winery for processing

VITICULTURAL PRACTICES cordon-trained/spur-pruned, organic-mineral fertilisers. Copper and sulphur spraying, manual and mechanical weeding.

VINIFICATION Approximately 60% of the harvested grapes is pressed immediately and put into steel vats. At the start of fermentation using indigenous yeasts, the Faluschino is transferred to the 500lt second/third-use barrels (tonneaux) where it remains for 6 months in contact with the fine lees. The remaining 40% of the grape mass is left to macerate on the skins for 10 days; it is then pressed and transferred to the barrels. It should be stressed that throughout the entire vinification process constant attention is paid to maintaining low levels of sulphites and that the natural properties of the grapes are fully respected both in the winery and the vineyard.

AGEING 6 months in 500lt. French oak barrels (tonneaux), then 4 months in the bottle

SENSORY PROFILE Attractive pale straw-coloured wine with elegant golden highlights. Notes of dried apricots on the nose and undertones of yellow peach on the palate. Good acidity and personality.

ALCOHOL CONTENT 13 %

TYPE OF BOTTLE classic Bordeaux bottle

FOOD PAIRINGS anchovies, baccalà (dried salted cod) or smoked salmon. Vegetable pies, white meat and tasty fresh cheese. Serving temperature 11/12 c°