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Kymaira
bianco

From the harvest of Moscato grapes its must undergoes the alcoholic fermentation in old oak French tonneau without the aid of selected yeast. The alcoholic fermentation’s done without the control of temperature. Following, during the fining, the batonnage technique is done for few months after which the wine continues its fining in barrels in contacts with its lees. Before being bottled this wine is blended with old vintages of Passerina and Cococciola.

Classification: Table wine
Production Area: Loreto Aprutino (PE)
Grape Variety: Moscato 50%, Passerina and Cococciola 50%
Soil: Loam-Clay
Altitude: 250 mt
Farming Method: Integrated Fight
Training Method: Guyot - Pergola Abruzzese
Year of Implantation: Cococciola 1985, Passerina and Moscato 2011
Yield per hectare:200 ql Cococciola, 120 ql Moscato and Passerina
Harvest: September
Serving temperature: 8° C

Kymaira – Wine | Ciavolich - Cantina dal 1853