Description: The cooperative can count on many entrepreneurial winegrowers who decided to plant on the most exposed hills little vineyards of Chardonnay and Pinot Nero to produce our Castel del Mago. The name refers to a story written by the famous author from Vinchio, Davide Lajolo, when he used it to describe one of the most fascinating and mysterious places of the Natural Park Reserve Val Sarmassa, a natural area among the Vinchio, Vaglio Serra and Incisa Scapaccino villages.
Harvest: During the last two weeks of August, the grapes are harvested in the morning so that they arrive fresh and in optimal condition to start the vinification process.
Vinification: The first step is the direct soft pressing of the grapes, followed by the static decantation of the must at 14 °C for about 24 hours. The alcoholic fermentation takes place at a constant temperature of 15 °C and lasts for about 15 days.
Second fermentation: The fermentation is made according to the Charmat method (Martinotti) in closed tanks for about 10 days. Then, the wine remains 3 months in the bottle before trade release.
Pairings: aperitive, light starters and fish dishes.
Serving temperature: 6-8 °C.