San Donato di Mango
South West. 650 meters above sea level.
Annual pruning and training using the Guyot method.
End of August with a manual selection of grapes.
After the first fermentation in stainless steel, the wine is bottled in spring with the addition of selected yeasts and sugar for the second fermentation. The fermentation is for at least 30 months, after which the wine is disgorged and ready to drink.
At least 30 months in the bottle with its own yeast.
Colour: straw yellow with golden reflections;
Bouquet: bread crusts, yeast and vanilla;
Taste: savoury and balanced with an extraordinary freshness;
Dosage: after fermentation with the yeast, the wine is not dosed with any added sugar, so it is classified as “natural brut”;
Ideal as an aperitif, can be paired with seafood and fish dishes, appetizers and starters.Download data sheet
The protagonist of each label is an old vine with three branches: the trunk ideally symbolizes the family and the three branches represent the three generations that until now have carried on the farm with dedication, commitment and sacrifice.
Continuity is in fact the keyword that best reflects the significance of the brand; in fact, this is graphically depicted with 3 consecutive points that indicate the continuation of the family tradition.