About this wine
Vinification
After harvest, the grapes are gently pressed. Initial fermentation takes place at a controlled 24–25 °C, with 10–12 days of skin contact. The wine then rests for three months in thermally insulated tanks before undergoing a second fermentation, during which dried grapes are added to the must.
Ageing
The wine matures in oak barrels for more than one year.
