Sallier de La Tour - Inzolia '16

Products > Cellar > Wines > White DOC

territory

Training system: Espalier
Pruning system: Guyot
Vine density: 4.200
Yeld: 12.000 Kg/ha

winemaking

Fermentation: Traditional for white
Fermentation temperature: 16° C
Duration of fermentation: 15 days
Malolactic fermentation: No
Aging: Stainless steel in presence of sediment for 4 months
Alcohol Volume: 12%
Ph: 3.02
Total acidity: 5.90 g/l
Residual sugar: 2.5 g/l
Total dry extract: 35.7 g/l

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