VINIFICATION

The grapes are harvested by hand using baskets of approximately 20kg each, between the beginning and mid-October. The bunches are entirely destemmed and the alcoholic fermentation is carried out by native yeasts in concrete tanks for approximately 4/5 days. During this maceration phase, two pump overs are carried out per day. The short maceration is aimed at obtaining and enhancing the typical and varietal expressions of this vine. It is then drawn off with the must still in fermentation, once the latter is finished the winter decanting follows for clarification, until bottling, which usually takes place in the months of April or May of the year following the harvest.