Grape Variety
Nerello Mascalese e Alicante
Production
2,500 bottles
The Vineyard
Soil
The volcanic soil, which is generally loose, is poor in organic matter but distinguished by its richness in micro-elements.
Characteristics
Area:
1,5 Hectares
System:
Alberello pantesco and Guyot
Average Age:
15 years (Nerello Mascalese), 20 years (Alicante)
Density:
4,500 plants per hectare
Yield:
About 20 quintals of grapes
Production Process
Cultivation
In the cultivation process, biodynamic agriculture methods are used, although these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. No treatments are carried out so that the vineyard can develop in harmony with the surrounding environment.
Vinification
The processing of Bat begins in the first days of October, when the grapes, having reached ripeness, are ready to be harvested. After being selected and cut, the bunches are transported to the cellar, then destemmed and crushed. Fermentation, which takes place spontaneously by the indigenous yeasts present in the skins, lasts for about 15 days. The maceration phase lasts about 24 hours, depending on the degree of color intensity intended for the wine. Throughout the processing, no corrections are made, thus maintaining the product's authenticity and naturalness.
Aging
Aging takes place in steel silos for about 8 months and then continues in exhausted tonneaux. The following winter, Bat is bottled. The addition of sulfur dioxide is not foreseen even in this final phase.
Recommended Pairings
Bat, with its fruity but at the same time saline and mineral notes, pairs well with stewed fish dishes. It is also enhanced when paired with stews and boiled meats.
Serving Temperature
14 C°