Muri Grandi
Muri Grandi
The area of production is Ortonovo and Castelnuovo Magra, Province of La Spezia at about 0/50 metres above sea level.
Soil: sandy with fractions of clay, medium textured with a tendency to smothness, with pebbles of small and medium size.
Training system: Guyot
Vine density: 4000 plant per hectare
Average production per plant: 2/2,2 kg
Average production per hectare: 80/85 q
Average age of the vine in prodcution: 12 years old
Period and type of harvest: end of September with manual harvest in cases of 20 kg.
Fermentation containers: inox steel tanks
Vinification technique: Careful selection of the grapes, very soft pressing only with the must. Cooling at 10-12 °C with natural decantation. Temperature controlled fermentation at 16-17 °C for 15 days. Rest for 30 or 40 days on fine lees. Ageing in steel untill Februray.
Serving temperature 10 °
Colour: straw yellow
Aroma: fruity, floral with intense scents of citrus fruit.
Flavour: warm, dry, savoury and fresh
From appetizers to fish main dishes, there are many suitable dishes for this wine. Sea food risotto, salty sea bass , sushi, fried food. White meat and vegetables
Vertourmer 2.0
Vertourmer 2.0
The second edition del progetto di cooperazione territoriale transfrontaliera Ver.Tour.Mer, finanziato dal P.O. Italia -Francia Marittimo 2007-2013 della Comunita Europea, si caratterizza per la forte componente di innovazione tecnologica, volta ad allargare lórizzonte del marketing territoriale attraverso lútilizzo di tecnologie informatiche innovative che valorizzino la produzione delle eccellenze dei territori, non solo vitivinicole ma anche eno-gastronomiche.
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