Soave “Gregoris” 2024$290.00
Soave “Gregoris” 2024
Organic
- Bodega: Fattori
- Tipología: Vino Blanco
- Variedad: 100% Garganega
- Ubicación y altitud del viñedo: Las colinas al noreste de Verona, en la zona Soave D.O.C., de 100 a 200 m sobre el nivel del mar.
- Área del viñedo: 50 Ha
- Edad de las cepas: 25 años.
- Prácticas agrícolas: Orgánicas
- Vinification: Las uvas son despalilladas y maceradasdurante aproximadamente 12 horas, luego se prensan suavemente con prensas neumáticas. El mosto obtenido se deja reposar durante aproximadamente 48 horas y, después de la decantación estática y la adición de levaduras seleccionadas, se fermenta en depósitos de acero inoxidable con temperatura controlada a . El vino se embotella la primavera siguiente.
- Nº de Botellas:
See file technique
$290.00
Fattori is a winery located in the Veneto region of Italy. The Fattori family has been involved in viticulture for generations, and the winery has been dedicated to the production of quality wines. Your focus could be on tradition, innovation and expression of terroir.
The Veneto region is known for being home to several important designations of origin (DO). Some of the appellations in Veneto include Soave DOC, Valpolicella DOC, and Amarone della Valpolicella DOCG. Each of these appellations represents different styles of wines, from fresh whites to structured reds and long-aged red wines.
1960
Foundation year
12
Hectares of vineyard
-
Bottles produced
Corvina, Rondinella, Corvinone, Molinara, garganega, turbiana, durello
cultivated grapes
Organic
viticulture
A Lo Que Nos Referimos Con Viticultura Orgánica
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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