GRAPE VARIETY: 100% Trasimeno Gamay.
VINEYARD: from associated producers located on the hills of Castiglione del Lago, Paciano and Panicale
PRODUCTION PER HECTARE: Grapes: 5500/6000 kg/ha. Wine: 35/40 hl/ha.
VINIFICATION: Pressing: the destemmed and crushed grapes are fermented. The contact between the skins and the must lasts for about 7-10 days. Racked off it is kept in tanks in temperate rooms in order to favor the malolactic fermentation. Alcoholic fermentation: at a temperature not exceeding 25°C in order to maintain the typical characteristics of the vine unaltered.
BOTTLING: starting in July following the harvest.
MATURING: 4/5month in the bottle.
AVERAGE ANNUAL PRODUCTION: approx 40,000 bottles.
Shipping costs not included