Mia Purilla - Insights
Soil mainly sandy with presence of magnesium and silicium
Grape variety Merlot with small quantities of chardonnay
Exposure Facing Est
Average vineyards 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 6.000 bottles/year
Harvest The grapes were produced in respect of the organic certification, with biodynamic methods. Manual harvest in the last ten days of August.Bunches selection according to ripening.
Vinification The previously chilled grapes were de-stemmed and softly pressed in the absence of oxygen. Decantation of the must for 24 hours to eliminate all plant components. Fermentation in stainless steel tanks at controlled temperature, with indigenous yeast.Spontaneous malolactic in stainless steel. Maturing on fine lees for 5 months.
Maturing The wine is bottled at the end of winter and put on the market in the spring. Certified organic wine by ICEA.