Description

The freshly picked grapes arrive in the cellar and are quickly de-stemmed and crushed to extract only the most noble and aromatic fractions from the peel and the outer area of ​​the grape. Fermentation, at controlled temperature, takes place in refrigerated steel tanks. The maceration lasts 20-25 days, during which periodic pumping over is carried out so as to allow the must to appropriate all the trace elements present in the skins and to gently extract the coloring material. The racking takes place only when all the sugar has turned into alcohol. It is decanted into thermally insulated steel tanks, so as to maintain the post-fermentation temperature of around 22 ° C for a long time. In this way the malolactic fermentation starts and ends spontaneously in the following two months. All the wine is left to rest for 9 months in 225l French oak barrels, medium toasted. The remaining 3 months it ages in steel tanks. Complete its aging in fine bottles for at least 6 months.