Vinification
Manual harvesting in boxes.
Cold pre-maceration of the grapes for 24 hours; pressed and transferred to the tub where it is kept for another 24 hours to decant the must.
Fermentation with 500 lts barrels is long, from 20 to 25 days with daily manual “pegeage”, using local yeasts.
Aged for 18 months in 500-liter French oak barrels (Q. Petrea), fine-grained and lightly toasted.
Keeping for at least 18 months in the bottle to get a good ripening point. It is a wine aged for its complexity. Long lasting wine.
