|Soil:||Grey / blue marl|
|Avg. age of vines:||20 years|
|Bottles made:||250 annually|
|Vinification:||No fining, no filtering|
de-stemmed the day after into open fermenter either wood or stainless. After a
few days of maceration when the cap rises Lapo start plunging daily from once a day
up to 4 times in middle of the fermentation.
Drained off to press when bone dry, usually after 4 weeks on skins. Lapo does combine free run and pressings.
Racking of the wines happens at least couple of times in between the pressing off and the completion of Malolactic fermentation before the entonnage happens.
Only neutral barrels are used.
The wines are made with no addition of selected yeasts, malo bugs, copper
sulphate, fructose, tannins and the sulphites are kept to a minimum.
By the same producer
We ensure our produce is of the highest quality and personally hand select every single item that we feature on our page.
All products have been produced in accordance with the TERRA sustainability standards.
TERRA gives back to society through different initiatives. Find out how on the website under PBC.
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