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Table wine I.G.T. (typical geographical indication).
Sauvignon
Area with stony floodplain soils, with good rotation of nutrients.
Runner system and Guyot with 2500-3300 vines per hectare.
On average 150 quintals of grapes
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature fermentation tanks. The wine remains on the lees for several months and is then bottled.
Excellent with egg-based dishes and grilled white fish, ideal with Bassano white asparagus and eggs.
10-12°C
The grapes are left to overripen on the vine for approximately 15 days, hence the name “Tardo” (late). The harvest is therefore in the second ten days of September.
12,5% vol
6 g/l
5.8 g/l