Harvesting:Picking of the grapes takes place manually during the first half of October. Vine-making:soft pressing of the grapes, followed by fermentation at a controlled temperature around 28-30°. The maceration times of the grape skins are fairly long, followed by a malolactic fermentation and natural stabilization phase of the wine in stainless steel vats, until the spring after harvesting. Aging:hen the wine begins its aging phase, which lasts 36 months as foreseen by the production booklet made with English oak, and it is bottled without any filtering operation, where aging continues – in a place with constant temperature and humidity, protected by artificial and solar light for 6 – 9 months.
|Bottles in a Case||