About this wine
Vinification
The grapes are harvested in early September at optimal ripeness. After gentle pressing, the must undergoes a short cold maceration and remains in contact with the skins for several hours to preserve the grapes’ distinctive aromas. The skins and pulp are then lightly pressed and removed. Fermentation takes place in temperature-controlled steel tanks.
Tasting profile
Fresh, with good acidity.
Label / history
The name “4 Bucce” means “four skins” and refers to the wine’s four-variety blend.
