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      Langhe Freisa "Lamorrina" 2021 - Voerzio Martini
      • Langhe Freisa "Lamorrina" 2021 - Voerzio Martini

      Langhe Freisa "Lamorrina" 2022 - Voerzio Martini

      €12.80
      Tax included

      COLOR: Purple red with ruby ​​reflections and light intense carmine pink foam.
      BOUQUET: Fresh, delicate, intense with delicate notes of red fruits such as currants and wild strawberries.
      TASTE: Soft, delicate with a slight liveliness given by the delicate natural refermentation; excellent acid-tannic balance which is well suited to such a young, fruity and very pleasant wine.

      Size

      MUNICIPALITY: La Morra - Alba

      VARIETY: 100% Freisa

      CEPPI / HA: 6000

      YEAR OF VINEYARD PLANT: 1970

      TRAINING SYSTEM: Guyot

      EXPOSURE: South West

      SOIL: Tuff with slight presence of sand

      ALTITUDE: 310 m. s.l.m.

      IN THE VINEYARD: In the last 30 years the leaf area has increased considerably compared to the quantity of bunches, in order to always obtain the highest quality grapes.

      THRUST: The selection of the grapes takes place mainly in the vineyard during the entire fruit setting, veraison and maturation phase. 3 thinning are done manually in order to reduce the production per hectare and make the bunches all the same, with a homogeneous ripening.

      HARVEST: The harvest is done manually using small boxes so as not to compress and not have broken grapes already in the vineyard.

      VINIFICATION: Cold cryomaceration on the crushed grapes for 12 hours using dry ice which, in addition to extracting more aromatic substances and dyes and lowering the temperature, releases carbon dioxide and avoids contact with oxygen. Fermentation takes place in steel vats with emerged caps, with control of fermentation temperatures.

      It does not go into wood but is slightly aged in steel tanks, with subsequent natural settling.

      Finally natural fermentation in autoclave with second fermentation.

      All operations carried out after alcoholic fermentation, up to and including bottling, are carried out by protecting the wine from contact with oxygen using nitrogen. In this way there is a greater conservation of the aromas of wine and coloring substances and a significant reduction in the use of sulphites.

      DRY EXTRACT: 29.70 g / L

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