La Forma

Passerina del Frusinate IGT

Grape variety
Passerina
Place
Piglio e Acuto
Vineyard age
50/60 years
Training method
guyot
Production
45/50 quintals / ha
Soil
calcareous clay, deep
Harvest period
September
Grape processing
destemming in vertical press, 30% whole bunch
Fermentation
spontaneous in amphora
Aging
amphora
Bottling
the spring following the harvest, no filtration or clarification
Bottle aging
6 months
Sulfur dioxide
max 30/40 mg / lt

Eufonia

Cesanese del Piglio DOCG

Grape variety
Cesanese Comune
Place
Piglio
Vineyard age
60 years
Training method
guyot
Production
50/60 quintals / ha Soil: calcareous clay
Soil
calcareous clay
Harvest period
Mid-October
Grape processing
partial destemming in amphora with 15% whole bunch
Fermentation
spontaneous in amphora, maceration for 3 weeks of the skins
Aging
amphora
Bottling
the autumn following the harvest, no filtration or clarification
Bottle aging
12 months
Sulfur dioxide
max 30/40 mg / lt

Rubino

Cesanese del Piglio DOCG

Grape variety
Cesanese Comune
Place
Piglio
Vineyard age
25/30 years
Training method
guyot
Production
45/50 quintals / ha
Soil
calcareous clay, deep
Harvest period
Late September
Grape processing
destemming in amphora
Fermentation
spontaneous in amphora, maceration for 10/15 days
Aging
amphora/chestnut/steel
Bottling
the spring following the harvest, no filtration or clarification
Bottle aging
6 months
Sulfur dioxide
max 30/40 mg / lt