The entire ripening cycle is monitored through berry tastings and
physico-chemical analyses, thus determining the ideal harvest
date. We aim to pick the grapes when the fruit expression is
intense and they still show firm, structuring acidity. The grapes are
harvested in 20 kg boxes and taken to the winery. Once at the
winery, they are destemmed and very gently pressed in a
pneumatic press. The resulting must is then clarified by
decantation, with the separation of the lees. The clear must
ferments in stainless steel tanks with temperature control. At the
end of fermentation, the wine was transferred to used French oak
barrels, with fine lees. The stirring of the lees (battonage) was
carried out weekly for two months. Tastings were carried out to
determine the ideal end of the ageing period. Before bottling, a
gentle filtration was performed.
