Birbante

The vines are planted near Sorso at around 50 metres above sea level on sandy-clayey soils; they are trained on trellises at around 5681 vines per hectare. The grapes are hand-harvested at the beginning of August. Whole, non-destemmed bunches are gently pressed under exclusion of oxygen and fermented at 12 °C. The second fermentation takes place using the Charmat method, at the mid-length setting, with selected yeasts; the wine then remains in the pressure tank on the stirred lees for 45 days. Pale straw yellow, fine and persistent bead, floral notes, white peach and plum aromas, a salty, creamy flavour and balanced acidity define the style.