Langhe Sauvignon Doc Viridis – Vini delle Langhe | Comm. G.B. Burlotto
D.O.C.
Controllata
The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed and softly pressed. In some vintages we may opt for a partial maceration on the skins at a controlled temperature. This is followed by a cold static cleaning of the must and an alcoholic fermentation in steel tanks at a controlled temperature to preserve the innate aromatics of the grape.
The harvest is carried out by hand, in order to preserve the integrity of the fruit and to allow for, when necessary, a selection of the grapes which are then transported to the cellar in 20 kg boxes. The bunches are de-stemmed and softly pressed. In some vintages we may opt for a partial maceration on the skins at a controlled temperature. This is followed by a cold static cleaning of the must and an alcoholic fermentation in steel tanks at a controlled temperature to preserve the innate aromatics of the grape.
Malolactic fermentation is avoided with the use of refrigeration and the refinement on its own fine fermentation lees continues in stainless steel tanks. Bottling is usually carried out in late winter, early spring following the harvest.
Optimal serving temperature around 10 ° (50F).
