Designation Article
Acclivi
Last edited on 6/25/2013 by Peter DK
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Terroir: Mix of the Crus Monvigliero, Neirane, Breri and Rocche dell'Olmo (all around Verduno). Various exposures (east, south and west), with an altimetry of between 350 m to 420 m. depending on the vineyard. Medium mixture of calcareous limestone with a slimy/muddy tendency. Age of Vines are 10 to 40 years depending on the vineyard. Yield/ha is 50 to 70 quintals depending to the climatic trend for the vintage. Pruning Method is Guyot and density 4.500 plants/ha. First release of Acclivi 1999, approx. 5.000 bottles annually.
Harvesting by hand during the second week in October.
Vinification: Maceration-fermentation in almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. By achieving malolactic fermentation in steel containers, the wine ages for 2 ½ years in Slavonian and Allier oak casks, holding 35-50 hectoliters. Bottling is normally done in August, the wine rests in the wine cellar for at least 12 months before release.
Harvesting by hand during the second week in October.
Vinification: Maceration-fermentation in almost 15 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, in case of excessive variations. By achieving malolactic fermentation in steel containers, the wine ages for 2 ½ years in Slavonian and Allier oak casks, holding 35-50 hectoliters. Bottling is normally done in August, the wine rests in the wine cellar for at least 12 months before release.