About this wine
Vinification
The grapes are harvested by hand and gently destemmed to keep the skins intact. They undergo 24–48 hours of pre-fermentation maceration, followed by alcoholic fermentation in stainless-steel tanks for 23–28 days at a controlled temperature not exceeding 28 °C. Malolactic fermentation is completed before ageing.
Ageing
The wine matures for 12 months in barriques: 35% new, 45% previously used once and 20% used twice. It then rests for four months in concrete tanks and ages in bottle for at least another 12 months before release.
Tasting profile
Expressive, juicy and complex.
Label / history
The wine is dedicated to Alfredo Lazzarini, whose Colli Berici vineyards named Campo del Lago were recently acquired by Inama.
