Descriere
Vinification
Pressing follows the de-stemming, with light crushing of the grape. 30% of the must obtained is transferred for fermentation into buried amphorae, each 1000Hl , where maceration on the skins lasts for 20-25 days, thanks to the natural temperature control and small masses involved. The remaining 70% of the must is fermented in stainless steel tanks at controlled temperatures. Fermentation takes place following the BIOINTEGRALE concept, that is without the use of enzymes or selected yeasts.
Malo-lactic fermentation and aging takes place for about 8 months, partly in second and third passage French oak barriques, and partly in stainless steel. Finally, after a minimum addition of sulfites, the wine is bottled. In order to ensure maximum respect for its natural characteristics, this wine is neither clarified nor filtered: any eventual residues are a symptom of its integrity.