Ae
TechNICAL DETAILS
Grape Varietal: Avanà 100%
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Guyot
Yield: 5-6 tons/ha – 750/800 mtrs above the sea level
Average age of vines: 15 years
Harvest: by hand in small boxes at the beginning of October
Vinification: the whole are pressed and transferred into temperature-controlled stainless steel tank. Fermentation for 15-20 days at 14-15 °C
In-bottled refermentation: at the beginning of next summer
Malolactic Fermentation: no
Ageing: Minimum 24 months in the bottle, on the yeasts
Serving Temperature: 5-6 °C
Alcohol: 12-12,5 %vol
Producer
Azazel
TechNICAL DETAILS
Grape Varietal: Avanà, Barbera, Dolcetto
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Guyot
Yield: 5 tons/ha – 750/800 mtrs above the sea level
Average age of vines: 40-50 years
Harvest: by hand in small boxes at the middle of September
Vinification: In temperature controlled stainless steel tanks for 10-12 days with
indigenous yeasts.
Malolactic Fermentation: In stainless steel tanks
Ageing: In stainless steel tanks
Refinement: 12 months in the bottle
Serving Temperature: 16-18 °C
Alcohol: 13-14%
Producer
Bau
TechNICAL DETAILS
Grape Varietal: Becuet
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Alberello
Yield: 3-3,5 tons/ha - 750/800 mtrs above the sea level
Age rage age of vines: 60-80 years
Harvest: by hand in small boxes at the end of October
Vinification: In stainless steel tanks for 50-60 days with indigenous yeasts Malolactic Fermentation: In stainless steel tanks
Aging: one year in French tonneaux
Refinement: 18-24 months in the boule
Serving Temperature: 18-20 °C
Alcohol: 14-14,5%
Producer
Carcajrun
TechNICAL DETAILS
Grape Varietal: Gamay 100%
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Guyot
Yield: 5-6 tons/ha – 750/800 mtrs above the sea level
Average age of vines: 15 years
Harvest: by hand in small boxes at the beginning of October
Vinification: In temperature controlled stainless steel tanks for 6-8 days, with 30% of
whole bunch with indigenous yeasts
Malolactic Fermentation: In stainless steel tanks
Ageing: In stainless steel tanks
Refinement: 4-6 months in the bottle
Serving Temperature: 16-18 °C
Alcohol: 13-14%
Producer
Eos
Tech Sheet
Grape Varietal: Avanà 100%
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Guyot
Yield: 5-6 tons/ha – 750/800 mtrs above the sea level
Average age of vines: 15 years
Harvest: by hand in small boxes at the beginning of September
Vinification: the whole bunch are pressed and transferred into temperature controlled stainless steel tank. Traditional fermentation for 15-20 days at 14-15 °C.
In-bottle re-fermentation: At the end of November I added must of Avanà grapes, after which the wine is bottled.
Once in the bottle, residual sugars are transformed by yeasts into alcohol and carbon dioxide, obtaining a natural sparkling wine.
Malolactic Fermentation: no
Ageing: 4-6 month in the bottle, on the yeast
Serving Temperature: 5-6 °C
Alcohol: 11,5-12%
Producer
Finiere
TechNICAL DETAILS
Grape Varietal: Avanà 100%
Production Area: Chiomonte, Susa Valley
Soil: Schists, Calcareous
Growing System: Alberello
Yield: 3-3,5 tons/ha – 750/800 mtrs above the sea level
Average age of vines: 60-80 years
Harvest: by hand in small boxes at the end of October
Vinification: by indigenous yeast, in temperature controlled stainless steel tanks for 10-12 days
Malolactic Fermentation: In stainless steel tanks
Ageing: In stainless steel tanks
Refinement: 2-3 months in the bottle
Taste: vinified by a selection of Avanà grapes, grown in the oldest vineyards on terraces. A medium-bodied wine is obtained, with marked characteristics of 'mountain wine': freshness, great drinkability, good acidity.
Serving Temperature: 16-18 °C
Alcohol: 14%
Producer
Insekt
TechNICAL DETAILS
Pet-nat from 95% Solaris | 5% Johanniter / Souvignier Gris
Producer
Ackerlen
TechNICAL DETAILS
90% Solaris | 10% Muscaris from deep, sandy loam soils with granite rocks.
Selectively harvested by hand, then raked, gently pressed, and
drained of sediment the day after. Spontaneously fermented and
aged in stainless steel tanks. About five percent of the wine is
fermented with the must and then recombined.
Producer
Weißlahn
TechNICAL DETAILS
100% Johanniter from deep, sandy loam soil with granite rocks.
Selectively harvested by hand, then raked, gently pressed, and
drained of sediment the day after. Spontaneously fermented and
aged in stainless steel tanks. About five percent of the wine is
fermented with the must and then recombined.
