Gigò

Technical data sheet

Grape variety: 100% Granaccia
Production area: Reg. Vallette – Bastia d’Albenga
Altitude: 100 metres above sea level
Soil type: Clayey soils
Growing system: Spurred cordon
Yield per hectare: less than 80 quintals/hectare

Harvest period: September/October
Vinification: Red vinification in steel vats with daily pumping over until the end of fermentation. Use of indigenous yeasts, 10% aged for 4 months in tonneaux.

Maturation: 6 months in tonneaux
Ageing: 2 months in bottle

Colour: intense ruby red with violet edges
Aroma: spicy, fruity and intense
Taste: when young, it has good tannins, reaching good softness, almost velvety, when mature.

Alcohol content: 13.5/14% Vol
Serving temperature: 13°C

Recommended pairings: various types of red meat and game, mature cheeses without blue veins

Other certifications: