Campo alla Casa 2013

October 20, 2014

The grapes were pressed softly and the must was allowed to decant naturally under cold conditions.
Fermentation took place on indigenous yeast at controlled temperature 13-15°C in stainless still tanks where the wine
remained on its noble lees. Refining first in steeland later in bottle.

The wine has an intense straw yellow color, and the nose opens up with an ample spectrum of aromas of fresh fruits ( pear and apple ) and typical aromas of the Mediterranean scrub ( sage, pine and laurel ).
An harmonious wineon the palate, with an optimal freshness and hint of minerals; persistently aromatic.


Download Campo alla Casa 2013 tech sheet