Wine Article
2009 Fattoria Galardi Terra di Lavoro
Last edited on 7/24/2013 by lvjohn
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GRAPES: 80% Aglianico, 20% Piedirosso
PRODUCTION AREA: San Carlo Sessa Aurunca
SURFACE AREA OF VINES: 10 hectares
ALTITUDE OF VINEYARDS: about 400 m. s.l.m.
TRAINING SYSTEM: Spurred cordon
DENSITY OF VINEYARDS: 4,500 vines per hectare
PRODUCTION: 5.000 kg. per hectare
YIELD: 60%
AGE OF THE VINES: 19 years 20% 15 years 20%, 13 years 40%, 6 years 20%
HARVEST PERIOD: early October
WINE-MAKING: contact with the skins for 20 days, with sinking of the hat several times a day
MALOLACTIC FERMENTATION: Totally built in stainless steel containers
AGING: in new Allier and Never barriques for 12 months
ALCOHOL: 13.5%
TOTAL ACIDITY: 5.5 gr. / liter
PH: 3.85
DRY EXTRACT: 33.50 gr. / Liter
ANNUAL PRODUCTION: 30,000 Bordeaux, 811 magnums, 289 double magnums
Source:GALARDI srl Azienda Agricola Biologica with translation by Google Translate
PRODUCTION AREA: San Carlo Sessa Aurunca
SURFACE AREA OF VINES: 10 hectares
ALTITUDE OF VINEYARDS: about 400 m. s.l.m.
TRAINING SYSTEM: Spurred cordon
DENSITY OF VINEYARDS: 4,500 vines per hectare
PRODUCTION: 5.000 kg. per hectare
YIELD: 60%
AGE OF THE VINES: 19 years 20% 15 years 20%, 13 years 40%, 6 years 20%
HARVEST PERIOD: early October
WINE-MAKING: contact with the skins for 20 days, with sinking of the hat several times a day
MALOLACTIC FERMENTATION: Totally built in stainless steel containers
AGING: in new Allier and Never barriques for 12 months
ALCOHOL: 13.5%
TOTAL ACIDITY: 5.5 gr. / liter
PH: 3.85
DRY EXTRACT: 33.50 gr. / Liter
ANNUAL PRODUCTION: 30,000 Bordeaux, 811 magnums, 289 double magnums
Source:GALARDI srl Azienda Agricola Biologica with translation by Google Translate