Plots are grass-covered to fight erosion. No insecticides or pesticides, few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation. Mechanisation is possible, but manual work is preferred.
The grapes are hand-picked; then sorted and left to settle in the cellar. Alcoholic and malolactic fermented with native yeasts in temperature-controlled stainless-steel vats. Matured for 6 months on the lees in vats and barriques.
An expressive nose with delicious aromas of apricot, citrus and violets. Juicy and rounded on the palate, and a fresh finish.
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