last two weeks of September.
Vinification: once in the cellar, grapes are manually selected in the rolling tape before de-stemming and pressage. Fermentation takes place under the highest control, in order to obtain the maximum result from the extracting phase, with délestages and circulation pumping, to extract color and fruitiness from the skins. Fermentation is done under controlled temperature between 27° and 31° C, to preserve as much as possible the original aromatic qualities of the fruit.
After the alcoholic fermentation is finished, the wine is transferred into French oak barriques, where the malolactic fermentation takes place.
At the end of the ageing in barrique, the wine is bottled after a careful tasting.
six months in 225 L barriques.
to drink now and in the next 7 years