Joha 2020

Grape varieties: Susumaniello

Age of vineyard: About 30/40 years.

Soil: Sandy calcareous-clayey.

Vineyard extension: 2.2 hectares worked in a natural-traditional way.

Processing: Synergistic agriculture.

Production per hectare: 30/40 quintals.

Altitude: 400MT. S.L.M ..

Training system: Sapling and espalier.

Harvest period: September / October.

Harvest: Manual harvesting of the grapes with rigorous selection of the bunches.

In the basement

40% Destemming and alcoholic fermentation with indigenous yeasts in steel containers. Maceration for 18 days at a controlled temperature. Aging in steel for 18 months. Finally in the bottle.

40% partially fermented in wood and aged in wood.

20% Alcoholic fermentation with maceration on the skins for 8 months in terracotta amphorae. Subsequent light pressing and aging in steel for months.

After 4 years assembled and bottled for subsequent refinement.

No clarification.

No filtration.

Addition of sulfur dioxide before bottling.

3000 bottles produced.