vini_cantina_stroppiana

Wines

Source of the quality of the wine is the land that generates the grapes

The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30°C and is pumped over at least 4/6 times a day.
The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30 °C and is pumped over at least 4/6 times a day.
The grapes are harvested in the middle of October. The must ferments on skins for 10/15 days at a controlled temperature no higher than 30 °C and is pumped over at least 4/6 times a day.
The grapes are harvested in mid / late October. The must ferments on skins for 10 to 15 days at a maximum controlled temperature of 30°C. Pumping over takes place at least 4/6 times a day.
The grapes are harvested in mid-October. The must ferments on skins for about 10 days at a maximum controlled temperature of 30°C. Pumping over at least 4/6 times a day allows the best possible extraction of the characteristic garnet red colour and tannins.
Harvesting takes place around mid- October. The must ferments on skins for about 10 days at a controlled temperature which never exceeds 30°C. At least 4/6 daily pumping over operations make it possible to fully extract the characteristic garnet red colour and the tannins.
The Nebbiolo undergoes temperature controlled vinification on skins at 25-26 °C for 6-7 days, with daily pumping over.
The wines undergo temperature-controlled vinification on skins at 29-30 °C, with at least 10-12 days of maceration.
The grapes are harvested in the first couple of weeks of October and undergo soft crushing. They are then delicately pressed and the juice is fined statically, without the use of fining agents. The must ferments for 15 to 20 days at 18-20°C, to develop and fully maintain the typical notes of the variety.
The grapes are harvested in the middle of September and undergo soft pressing. The must ferments on skins for about 10 days at a controlled temperature no higher than 30°C. It is pumped over at least 4 times a day to fully extract the characteristic ruby red colour with violet hues and the tannins.