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Eos Frizzante on Yeasts

Organoleptic Examination
This type of vinification, in my opinion, enhances the characteristics of Havana such as: the strong acidity and floral aromas that make it a fresh wine of good drinking and the color that tends to copper given by the fast maceration of the grapes.

Crushing of the grapes and then, the pressed, directly in the press. The maceration lasts only the pressing cycle (about 2.5 hours).
Then the fermentation began and, then, the wine is bottled when fermentation is not completed. I n this way has a natural foam intake and an overpressure of about 2 bar.
Vinificated without sulphites.

First half of September.



The farm is located in the Val di Susa where, always, the vine is cultivated and now in the limelight for other issues. Stefano Turbil works his vineyards, obtained in old terraces over 700 m/ asl and at risk of abandonment, with care and dedication. It is fully part of the small number of producers present in the project Vini Estremi. It has saved from extinction the historical grapes of the area: Havana and Becuet.
Hectares of vineyards: 3

Additional information

Weight1,8 kg

La Chimera

Place of production


Net content

750 ml


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Bunet icona divieto alcolici

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