Bianku (Biancu)

The grapes come from the Lattias and Arroddu vineyard sites at altitudes of 300 and 530 metres respectively; schist is given as the soil type. The vines are trained as bush vines, with yields of around 1,5 kg per vine. The grapes are hand-harvested. In the cellar, the must undergoes spontaneous fermentation with indigenous yeasts and macerates on the skins, with the different batches fermented separately. The wine then matures for eleven months in stainless steel on the fine lees. The bottling comprises approximately 800 bottles; the vintage is stated as 13,5 % vol. Source: product data from Vineria Enorosei.