Vinification: The must is fermented separately from the skins by soft pressing, fermentation is activated by selected yeasts, average duration 8-10 days at a temperature of 15° C – 17° C.
Alcohol Grade: 12%
Best to have it: 8-12ºC
Size: 750 ml
The Winery: Cantina di Bertiolo (CABERT)
Founded in 1960 in the village of Bertiolo, the Cantina di Bartiolo is a small cooperative composed of some of the oldest families in Grave. The village sits in the center of the Grave district, atop the gravel plateau, and the Cantina’s vineyards surround the village.
Grapes here are trained vertically and the canopy is left intact to shade the fruit from the hottest part of the day, allowing a long growing season while preserving fruit acids.
Since the 1960s, the numerous expansions to the winery have never stopped, right up until the construction of the last piece in 2016, with the construction of a warehouse for products ready for shipment, stored in a controlled atmosphere to preserve all their qualities.