Questo vino
Harvest: manual.
Vinification: soft pressing of destemmed fruit; 48-hour cold pre-fermentation maceration; fermentation and about 20 days of skin maceration at 26°C with frequent pump-overs. Malolactic fermentation follows alcoholic fermentation.
Aging: 12 months in 20 hl Slavonian-oak casks and six months in bottle.
