bandinello 2019 igt

vineyard

• Training method: Guyot
• Average vines age: 15 y
• Density: 5'000 plants/Ha
• Yields: 35 hl/Ha

Terror

• Village: Castelnuovo Berardenga
• Altitude: 320 m.a.s.l.
• Aspect: South/ south-east
• Soil: Sand, silt, clay with a stony skeleton

Wine making and aging

• Harvest: Hand-picked in racks
• Wine-making: Destemmed and soft pressed, manual pumping over and filling, use of natural yeasts in the best vintages
• Fermentation vessel: Stainless steel
• Fermentation temperature: 28 C
• Fermentation Length: 16 days
• Malolactic fermentation: Realised after alcoholic fermentation

Analytical Data

• Alcohol level: 13,5% Vol
• Total acidity: 5,78 g/l
• Residual Sugar: 1,30 g/l
• Free SO2: 28,80 mg/l
• Total SO2: 51,00 mg/l
• PH: 3,46