Long and persistent, it refreshes thanks to its marked acidity.
Hints of red berries and wild flowers
Direct insertion of the grapes into the press at a controlled temperature. Soft pressing lasting about 4 hours with separate management of the flower from the pressed ones. After pressing, static decantation takes place and then fermentation begins at a temperature of 16/17°C in thermo-conditioned steel tanks. At the end of the alcoholic fermentation, the tank is cooled to avoid malolactic fermentation and then periodic decanting to separate the deposit. At the beginning of the following spring, the wine is bottled where the second fermentation takes place and here it remains to refine on its yeasts for about 42 months.