Compare wines produced from grapes derived from two parcels of the same vineyard, varying only the production regime: Integrated Production versus Organic Production.
That’s why we recommend a comparative tasting with test 3.1.
The 2013 growing season was characterized by a wet spring and a hot summer. The high temperatures in the first two weeks of July caused the vermentino grapes to suffer leading to a loss in acidity.
The grapes for the tests 2.1 and 3.1 were vinified at the same level of maturity. The manual harvest began in the morning of 25/09/2013. The grapes were pressed, must decanted over 24 hours at 10ºC. Primary fermentation during 5 weeks at around 15ºC. The process was within the norms for vinifying biological wines.
David Baverstock and Sandra Alves
Mature white stone fruits.
Rich, intense, dense and consistent texture.
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