Arneis “Veja Fashion” 2020$730.00
Arneis “Veja Fashion” 2020
Organic
Vegan
Information
- To nothing: 2020
- Country: Italy
- Region: Piemonte
- Grape variety: Arneis
- Floor: Light-colored clay
- Vineyard size: 35 Has
- Plant density per hectare: 8000
- Vinification and aging: Traditional crashing and de-stemming of grapes and subsequent fermentation leaving the skins in contact with the juice. Separation of the must and the marc 24h after the beginning of the fermentation, started in natural way without selected yeast. The fermentation proceed until all the sugar has been tuned in alcohol. Bottled after 6 months of aging on fine lees without special handling.
See technical sheetFilippo Gallino
$730.00
Tradition, passion, innovation and sustainability distinguish the winery. In fact, the Filippo Gallino farm is part of Coldiretti's sustainable agriculture program “The Green Experience”. The family's agronomic practices include protecting the beautiful environment in which it is immersed, thanks to the production of organic and sustainable fruits. Some techniques consist of eliminating chemical weeding in the rows and planting herbaceous and floral essences in the vineyards. These essences support and support the needs of the soil, allowing the soil to regenerate in the best way. The Gallino company is today perfectly inserted in the Roero area as a point of reference for those looking for quality products, love for the work done and respect for the territory.
1966
Foundation year
15
Hectares of vineyard
-
Bottles produced
Arneis, barbera, nebbiolo, Moscato D´Asti
cultivated grapes
Organic
viticulture
What we mean by organic viticulture
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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