About this wine
Vinification
The best bunches are selected in the vineyard. The wine is made using the same method as Maiolo Lugana: before fermentation, the grapes remain in contact with their skins for at least 48 hours at 3–4 °C.
Tasting profile
The pre-fermentation skin maceration gives the wine a more structured, refined aroma.
Label / history
The name Molin comes from the old wine cellar at Cascina Molino.
