Gailé

TYPES OF GRAPES
pecorino 100%
VINEYARD
0.6 hectares facing south southeast with 6000 plants per hectare a guyot, the vines are 12 years old
TYPE OF SOIL
clayey-sandy rich in microelements
HARVEST
the harvest is done by hand in small boxes, towards the end of August
YIELD PER HECTARE
about 80 quintals per hectare
TYPE OF PRODUCTION
the grapes are harvested with a degree of acidity andbalanced sugars in order to ensure good malic content. The grapes are de-stemmed and put immediately in soft press, with prior cold maceration, the wort is further cooled and decanted for about 12 hours, and subsequently racked, then begins the very slow and gradual fermentation, until leaving a residual sugar, in equilibrium with a ratio acid. Then it is bottled where the second takes place fermentation, very slow. Our classic method remains in the bottle sur lie, for at least 18 months, followed by tip of the bottles on special pupitre, for the remuage. Then after about a month it is uncorked, for remove heavy yeasts
ORGANOLEPTIC CHARACTERISTICS
color: straw yellow with light golden hues
aroma: rich and penetrating of ripe fruit, apple, pineapple, banana, seasoned with a vegetable touch
flavor: on the palate it is fresh, fruity, acid of good thickness and body with persistent vivacity
GASTRONOMIC PAIRINGS
it lends itself well to a whole meal, recommended on olives Ascolana and savory aperitif
SERVICE TEMPERATURE
serve at 8-10 degrees