Vine variety: Sauvignon. Altitude: 320 ms a.s.l. Exposure: North-West. Vines/ha: 4500. Vine training method: Guyot. Soil: marly, clay and tuffaceous. Wine Making: the grapes are destalked and softly pressed with a short skin maceration in stainless steel tanks. Controlled temperature at 10°C. Ageing: 4 months in stainless steel tanks lying on fine lees and frequent […]
Vine variety: Arneis. Altitude: 320 ms a.s.l. Exposure: North-East. Vines/ha: 4500. Vine training method: Guyot. Soil: marly, clay and tuffaceous. Wine Making: the grapes are destalked and softly pressed with a short skin maceration in stainless steel tanks. Controlled temperature at 12°C. Ageing: 4 months in stainless steel tanks lying on fine lees. Further refinement […]
Vine variety: Chardonnay. Altitude: 320 ms a.s.l. Exposure: East. Vines/ha: 4000. Vine training method: Guyot. Soil: marly, clay and tuffaceous. Wine Making: the grapes are destalked and softly pressed with a short skin maceration in stainless steel tanks. Controlled temperature at 12°C. Ageing: 4 months in stainless steel tanks lying on fine lees. Further refinement […]
Type of wine: white sparkling. Altitude: 320 ms a.s.l. Exposure: various. Vines/ha: 4500. Vine training method: Guyot. Soil: marly, clay and white tuffaceous. Wine Making: the grapes are vinified in white, must fermentation is partly in stainless steel tanks and partly in wooden casks. Ageing: the wine dwells in wooden barrels, batonnage is made to […]
In a professional context it often happens that private or corporate clients corder a publication to be made and presented with the actual content still not being ready. Think of a news blog that’s filled with content hourly on the day of going live. However, reviewers tend to be distracted by comprehensible content, say, a random text copied newspaper or the internet. The are to focus on the text, disregarding the layout and its elements. Besides, random text risks to be unintendedly humorous or offensive, an unacceptable risk in corporate environments.
Short interviews with members of the Lequio family.
In a professional context it often happens that private or corporate clients corder a publication to be made and presented with the actual content still not being ready. Think of a news blog that’s filled with content hourly on the day of going live. However, reviewers tend to be distracted by comprehensible content, say, a random text copied newspaper or the internet. The are to focus on the text, disregarding the layout and its elements. Besides, random text risks to be unintendedly humorous or offensive, an unacceptable risk in corporate environments.
