Name of the wine: Gianfranco Fino
Exposure: Flat
Classification: Quality Sparkling Wine Traditional Method Rosé
Production area: Manduria countryside
Soil: Clay and limestone
Grape variety: Negroamaro
Training system: Guyot
Exposure: Flat
Classification: Quality Sparkling Wine Traditional Method Rosé
Production area: Manduria countryside
Soil: Clay and limestone
Grape variety: Negroamaro
Training system: Guyot
HARVEST: Manual harvest in plastic cases with careful selection of the bunches, transport by refrigerator trucks.
IN THE CELLAR: Sorting table, destemming, soft crushing of the grapes, cold prefermentative maceration in 70 hl stainless steel tank, 24h contact of the skins with the must; after fermentation must is immediately transferred into French oak barriques. Tirage is made after a short period of oak ageing and déegorgement after a period of a minimum of 36 months on the yeasts. Wine is released to the market after approx. 12 months of bottle ageing.
IN THE CELLAR: Sorting table, destemming, soft crushing of the grapes, cold prefermentative maceration in 70 hl stainless steel tank, 24h contact of the skins with the must; after fermentation must is immediately transferred into French oak barriques. Tirage is made after a short period of oak ageing and déegorgement after a period of a minimum of 36 months on the yeasts. Wine is released to the market after approx. 12 months of bottle ageing.
