Description
The grapes are harvested by hand, then the fermentation takes place in stainless steel vats, at controlled temperature to save primary aromas; after 8-10 days all the sugars are converted into alcohol. To extract the color and the aromas, the skins that raise to the surface are moist with the must/wine. The maceration of the skins continues for 10-15 days, then the free run wine is separated from the marc, which is pressed. Follows the malolactic fermentation on fine lees for 20 days, to make the wine softer on the palate.
The wine ages in cement tanks and in small Tuscan oak barrels, for 12 months. The wine is then aged in bottles for 3 months.
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