Sassarello i.g.t.

Produced/Bottled

Grape varieties

Soils profile

Training system

Spurred Cordon

Harvest period

Last week of September, first week of October

Vinification

In steel tanks with controlled temperature for 15/20 days

Ageing

In big oak barrels and barrique for minimum 24 months

Bottel aeging refining

On the market

Minimum after 3 years from the grape-harvesting

Year’s production

70.000 bottles

Alcohol by vol.

13,50%

Total acidity in tartaric acid

5,21

Dry extract

32,40

Bottle

lt 0,750

James Suckling 92

Download the technical sheet for all product information.