Squilla Mantis, Albana
NATURE OF THE GROUND
Area of the Romagna gypsum vein, medium-textured clayey soil rich in limestone and potassium. Exposure:west.
In galvanized metal mesh baskets that allow the passage of water.
The grapes undergo a destemming-crushing and are left to ferment, at a controlled temperature (26-28 ° C), in stainless steel tanks with maceration on the skins that lasts for 10 days. Then the wine is separated from the exhausted marc, and stored in the cellar until bottling.
In vitrified concrete tanks for about nine months.The bottles are stowed on the seabed of the Adriatic Sea at a depth of 25/30 meters in stainless steel cages that contain from 60 to 100 pieces each. Thanks to the isobar, the temperature is constant around 10/13 ° C, and the emergence takes place after a variable period from a minimum of 6 to 12/18 months depending on the marine conditions and the season.
Serving temperature:6-8 ° C