Questo vino
Vinification
The three constituent varieties are vinified separately. Natural fermentation takes place without temperature control in old oak barrels, some as much as 20 years old. In April or May of the following year, the separate wines are transferred to a single barrel and left to rest before bottling according to the phases of the Moon. Fermentation is incomplete at bottling and continues in the bottle.
Ageing
In keeping with Lino Maga’s principle that wine should mature in bottle rather than in wood, development continues after bottling. The wine retains its freshness as it matures.
Tasting profile
The aroma is generous and open. The palate is juicy, fruit-forward and mineral.
