Groppello Amphora 2015

VARIETY
Groppello

GROUND
Third level pebbly morainic terrain (300 meters above sea level) with a high concentration of limestone.

PROCESSING
Fermentation in steel with maceration for a total of 22 days and aging for two years in 1600L unglazed terracotta amphora. Indigenous yeasts. (3 micron filtration).
Approximately 2 years of bottle aging.

COLOR
Transparent, crystalline garnet, looks to orange tones.

SCENT
The glass that best enhances its sweet tones is Bormioli INALTO. The spiciness of Groppello comes out immediately, combined with the aromas of macerated and processed fruits; the drupes, the black olives, the peach stone come out, sometimes showing pine resin, dried lavender, a mixture of forest and meadow. The aroma benefits from a certain oxygenation.

PALATE
On the palate it has the balsamic freshness in evidence, the acidity still well structured, the long-limbed body, tapered but not at all submissive. In the finale, salinity, stamp of the territory, returns for the umpteenth time. Average length.

PLANT DENSITY
4800 plants / ha YIELD PER PLANT 0.8 kg per plant

SERVICE
Serve at a temperature of 15/16 ° C. We recommend using the Bormioli Inalto or Borgogna Zalto glass.