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After fermentation, carried out in steel vats at a very low temperature.
In spring the wine is stabilized and bottled again to make the second fermentation.
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It remains 24 months on the fine lees, periodically stirred, in order to facilitate the lysis of the yeasts.
|The cellar||San Salvatore 1988|
|Vines and plants||Aglianico 100%|
|Production area||Capaccio - Paestum, Cannito area|
|Vinification||soft pressing without maceration, fermentation in steel tanks at a controlled temperature|
|Maturation||Aging for 24 months in the bottle with yeasts|
|Service temperature||6 ° / 8 °|
|Alcohol content in %Vol||12.5|