Magenta sulle bucce

“Magenta Sulle Bucce”
Soave DOC

Year: 2016
Alcohol: 13% Vol.
Grape Variety: 100% Garganega.
Harvest Method: manuale.
Sulphites (at bottling): < di 50 mg/lt.

Area of Origin: Castelcerino di Soave, Veneto. Area of volcanic origin, clayey and south-east exposed.

Vinification technique: the grapes harvested after the middle of October, are destemmed and crushed. the first pressing must is used for the “Soave Magent”a wine. the remaining must stay in the press for about 24 hours at low temperature (typical of the nights of mid-October), without fermenting. Only this part that remains in contact with the peel (peel/must ratio is in favor of the peel) becomes the “Soave Magenta sulle Bucce”. Then the must is separated from the lees without the use of enzymes and it ferments in cement tanks for about 20 days at a controlled temperature. At the end of the alcoholic fermentation, it remains in contact with the yeasts for about 6 months. No type of stabilizing clarification is performed, it is bottled after a light filtration. May contain residues of “neutral potassium tartrate” on the bottom of the bottle due to the lack of stabilizing treatments induced in order to maintain the genuineness and healthiness of this wine.

Taste: golden yellow wine, intense aroma, aromatic, with hints of ripe white fruit and aromatic herbs. In the mouth it is full, slightly tannic, with good acidity and great minerality typical of this volcanic territory, very persistent.

Certification: the wine has obtained the “DiVini e Di Luce” seal of guarantee. See more at www.vinidiluce.com.

Wine Energy Levels:

2,5 	8 	12 	15,3 	17,6 	1,1 
2,5 = Healthy Cell 8 = Telluric Energy 12 = Cosmic Energy of the Sky 15,3 = Electro-Magnetic Synergy 17,6 = Total Synergy / Vitality 1,1 = Holy