Description

CISINIANUM 

Cisinianum is our entry-level wine. It presents the Cesanese in its natural flavour and taste. 
At the end of October the grapes are hand-gathered and accurately selected. After a soft pressing, the must is moved into stainless steel fermenting vats at a controlled temperature, with several delicate pumping over of the cap. 
The malolactic fermentation process is favored by ferments on native yeasts for 18-20 days and the technique of punching down is adopted for the extraction of colour, tannins and aromas of the skins. The wine is ready after 12-15 months when is bottled.
It is a fresh and delicate ready-to-drink wine with an intriguing tone hiding.