Harvest: Harvest in crates selecting the best bunches
Production: Once harvested, the grapes are immediately taken to the cellar. The red grapes are pressed immediately, selecting the heart of the grape, while the white grapes are subjected to cryomaceration.
It is a process that occurs immediately after the grapes have been pressed and before fermentation: the must and the skins remain in contact for 12-24 hours, cooled to a temperature of 5-8 °C, in order to extract the primary aromas of the grapes present in the inner part of the skin. In this way, wines with more intense, fruity and defined aromas are obtained. The low temperature prevents alcoholic fermentation from starting and, at the same time, extracts little color, bitterness and astringency.
The must obtained is left to decant for 15 days at cold temperatures to let the impurities fall. Once they have fallen, it is separated from the lees and the alcoholic fermentation is started at a controlled temperature of 16 °C, to favor the development of aromas, softness and elegance. Once the fermentation is finished, it is refined in steel barrels for 5/6 months and then bottled.
