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D.O.C. Montello - Colli Asolani.
Villa Sandi Estate, locaed in the D.O.C. area of Montello and Colli Asolani with deep clayey soil rich in subsoil.
Guyot with 4400 vines per hectare
55 quintals of grapes.
The grapes are stemmed and gently crushed separately and put into fermenters for maceration of the must in contact with the skins for 15 days at a controlled temperature of 28-30°C. Pumping over is carried out 5 times a day in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is completed in this period and the wine is then put into new French oak (Allier) casks, where it completes spontaneous malolactic fermentation by the end of the year. After 12 months ageing in casks the wine is bottled. Only after 12 months of ageing in the bottle Còrpore is ready for tasting.
Suitable for serving with braised red meat, game on the spit, roast lamb or mutton, ripe cheeses.
The harvest, with scrupulous selection of the grapes, has taken place in the third ten days of September.