Orangebop 2021 - Mccalin

THE WINE Name of the wine: Orangebop Year: 2021 Viticulture Name of vineyard (s): vignabop Surface (ha): 0.8500 Soil: clayey Exposure of the rows (South, South-East, East ...): north-west Altitude: 260 Vine (s): Malvasia di candia Rootstock (s): Training system: double spurred Planting year: 1988 Plant density (vines / ha): 1600 Production per vine (kg / plant): 25 Production per hectare (q / ha): 40 Treatments (type and frequency): 6/8 Fertilizers (type and frequency): no Harvest start date: early September Harvest method (indicate if manual or mechanical, and if manual indicate if in crates, in crates, in trailer): manual in crates Use of grapes purchased from third parties (if yes, in what percentage): no Certifications (organic, biodynamic, other): no Any additional information regarding viticulture: Enology Method of destemming and crushing: destemming mechanics Pressing method: press Vinifiers in (material): steel Maceration e (duration and temperature, specify if controlled): 6 months on the skins Sulfur dioxide and / or ascorbic acid (quantity and time of addition): SO2 gr. 2 to decanting Use of selected yeasts (if yes, type and origin; indicate if the yeasts have a No GMO certification): no Stabilization method: natural decanting Filtrations (if yes, type): no Clarification (if yes, type): no * Aging in steel (duration): 8 months * Aging in concrete (duration): * Aging in amphora (type, capacity and duration): * Aging in cask or barrique (type, capacity, number of steps and duration): * Refinement in bottle (duration): 60 days Possible corrections: no Use of concentrated must / rectified concentrated must: no Use of concentrator: no "Bloodletting" practices: Grape / wine yield (%): Number of bottles produced: 700 Type of bottle (Burgundian, Bordeaux, Alsatian, Albeisa, etc): Bordeaux conical Stopper in (material): one-piece bio cork Destination of the marc: soil Production of grappa or distillates (yes or no): no * Product name (of the grappa or distillate) : * Quantity: * Place and method of stillation: Chemical characteristics Alcoholic strength: 11 Acidity (g / l): 5.75 Ph: 3.79 Dry extract (g / l):