VINIFICATION

This renowned native variety of the Novara hills opens the harvest season every year between the end of August and mid-September. The bunch exposed to the sun takes on a magnificent bronze color which helps to determine, together with the laboratory parameters, the index for identifying the best time for harvesting. Harvested strictly by hand, the grapes are then left to cool overnight and pressed the following morning. The grapes are entirely destemmed and pressed at the moment, the vinification takes place in steel tanks at a controlled temperature. At the end of fermentation, winter decanting follows, and it is then bottled the following spring.