Piroga del Monastero 1151

Grape variety: 100 % Erbaluce

Terroir: Morainic origin.

Training system: Half pergola “Bocca di Lupo”.

Harvest: Last decade of September from selected vineyards.

Vinification: The crushed grapes are placed in terracotta amphorae and sealed at the end of alcoholic fermentation. The amphorae are kept at a low temperature and maceration continues, with frequent bâtonnage, until summer. After racking, it is blended with a part of Piroga Benedettina, which carries out the entire macerative process in the waters of Lake Viverone. This is followed by bottling and subsequent aging in bottigllia.

View: Intense straw yellow, with copper reflections

Nose: White-fleshed fruit and yellow flowers.

Taste: Fresh, savory, complex and persistent.