Winemaking Practicies
After the grape harvest, which usually takes place in the first week of October, we proceed with patient winemaking practices, selecting and destemming the harvested grapes: the pressing thus obtained begins a slow alcoholic fermentation in stainless steel, at a controlled temperature between 25°C, followed by maceration on the skins for 25-27 days. At the end of vinification, according to the noble artisan tradition, the wine aging is carried out in tonneaux and then it begins a long period of refinement in the bottle at a constantly controlled temperature. Thanks to these processes, our wine can finally achieve its maximum aromatic expression and its unique colour.