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Production area: Mondragone
Area planted: 1 hectare
Exposure and altitude: South-west, 30 mt s.l.m.
Soil type: Sandy.
Training system: Guyot
Density: 7000 plants per hectare
Yield: 70 q.li per hectare, about 1.3 kg per vine
Harvest period: First ten days of October, run manual harvest.
Vinification: Manual harvest with selection of the bunches. After stemming and crushing, it is conducted a maceration of about 20 days at a temperature of 25-26 ° C
The type and dates aging: Storage for 12 months in oak barrels of 25 hl.
Alcohol content: 14.5 ° – Total acidity: 5.5 g / l (expressed as tartaric acid) – Residual sugar: 3.5 g / l
Tasting notes: The GAURANO is obtained by slightly overripe grapes. It has a ruby red color, an intense aroma reminiscent of dried grapes, dried plums, the fruit of red berry. The taste has a good balance and a spicy finish