Schiava Alto Adige

• 95% Schiava, 5% Lagrein
• Clay soils of morainic origin
• 11 hectares divided into small vineyards on the slopes of Santa Maddalena, near Bolzano
• Destemming and soft pressing of the fruit
• Fermentation and maceration with the skins, followed by racking in oak casks for malolactic fermentation.
• Aged for 5 months in 50 hl oak casks.

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