Averoldi Notorius Groppello Riviera del Garda Bresciano
From 3 different blocks, 1 on the lake, 1 on the high hill, 1 close to the winery; all with southeast exposure on mostly moraine soils. Each block is harvested 3 separate times, according to when they are ripe, from the middle of September through the first week of October. These 9 lots are vinified separately. Carbonic Maceration for 8 days, fermentation at controlled temperature in stainless steel.
From each block, 2 harvested are aged in concrete, 1 in stainless steel, until they naturally finish the malolactic fermentation (around 9 months). Then the 3 harvested are blended, always in respect of the vintage provided by mother nature. A microfiltration is done before bottling. Alcohol 13%