VINIFICATION AND AGEING 

After the harvest, we keep the grapes inside the press for 5 hours at 15°C. Then we vinified with great care; the grapes are delicately crushed. The must ferments at a controlled temperature of about 18°C to preserve the best characteristics of the grape.

The wine is gently stirred on the fine lees for a few months before being filtered and prepared for bottling.

After the bottling we aging the wine inside the bottle for at least 1 year, in this way we obtain more balance and a fine body, where the acidity is more delicate.