Sallier de La Tour - Grillo '16

Products > Cellar > Wines > White DOC

territory

Training system: Espalier
Pruning system: Guyot
Vine density: 4.100
Yeld: 11.000 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: 13%
Ph: 3.10
Total acidity: 6.0 g/l
Residual sugar: 2.10 g/l
Total dry extract: 19.8 g/l

  • Italiano
  • English
Terms of sale | Privacy | Legal | ©2017 TechWorld srl