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Somaio is white with a soft and full taste with good acidity.
Manual harvesting is carried out, usually in the second half of September or early October with a careful selection in the vineyard. Upon their arrival the bunches undergo a further sorting on a double table and the destemming. After pressing with the feet, the grapes are placed in cement and earthenware amphorae, where they naturally ferment on the skins for about two weeks. At the end of maceration, the grapes are pressed and after a cold debourbage the alcoholic and malolactic fermentation ends, remaining sur lies in amphorae for about 6 months.
Variety: Malvasia, Trebbiano, white Canaiolo and Grechetto
Plant: guyot with about 4500 vines / ha with 9/12 buds per vine
Soil: Mesozoic clays, rich in skeleton, granites, travertines and dolomites
Cultivation system: biodynamic agriculture
Production: 1200 bottles