Description

The grapes are ripe on the vine for 2 weeks, picked and taken to the cellar and de-stemmed. The must,
together with the skins, is insert into tanks for maceration at control temperature, during which the skins
are daily mixed with the liquid part of fermentation.
During the alcoholic fermentation we used to make also the malolactic fermentation with selected
bacteria.
After these it is aged and it rests on the noble lees with weakly batonage.
When this phase is completed, the wine is clarified, filtered and bottled. Refined in bottles a few months before being sold.