Leudo - Insights
Soil mainly sandy with presence of magnesium and silicium
Exposure facing Est
Average vineyards age 21 years
Altitude 180 mt a.s.l.
Training system guyot
Vine stocks per ha 5500
Yield per ha in Kg 6000
Average year production 7.000 bottles/year
Harvest The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvest in 15 Kg perforated plastic boxes. Bunch selection according to ripening.
Vinification The grapes are chilled and then destemmed and pressed softly. Decantation of the must and fermentation take place at controlled temperature, with indigenous yeast. Spontaneous malolactic in stainless steel. Maturing on fine lees for 6 months. A little quantity of wine is refined in barrique.
Maturing The wine is bottled in the spring following the harvest and put on the market before the summer. Certified organic wine by ICEA.