Mosto Parzialmente Fermentato La Verotta
Alcohol content 5,5% vol.
This wine is produced from a partially fermented must, based on Brachetto grapes.
It is a light and delicate product, excellent with cheeses, in particular Gorgonzola.
The name comes from the union of Veronica and Carlotta, my two daughters, to whom I have chosen to dedicate this wine.
Ideal serving temperature: 6°C
Product Name: La Verotta
Vine variety: brachetto
Denomination: partially fermented red must
Typology: sweet sparkling
Production area: Piedmont
Alcohol: 5.5% vol.
Residual sugar: 118 g/l
Number of bottles produced: 1,500
Grape: 100% brachetto
Soil: a medium mixture of clayey loam soil
Exposure: east west
Cultivation system: guyot
Year of implantation: 1974
Harvest date: 3 September
Type of harvest: manual into crates
Method: natural fermentation in autoclave
Temperature: 20 – 21 °C thermo-conditioned
Duration: 10 days
Aging: in bottle
Type of barrel: steel
Minimum time in bottle: 3 months
Weight of empty bottle: 545 g
Aging potential: 3 years
Stopper size: 26 x 44 1+1
Stopper material: natural cork
Type of bottle: borgognotta
Dry extract [g/l]: 26
Total acidity [g/l in tartaric acid]: 5,5
Volatile acidity [g/l in acetic acid]: 0,20
Total SO2 [mg/l]: 70
Free SO2 [mg/l]: 22