Appassimento: grapes are picked by hand and put in single layers into perforated boxes with a maximum weight of 5 kg. Boxes are put into the “fruttaia” at a controlled temperature and humidity for 5 weeks; in this place some enzymes already present on the grapes allow the development of particular aromatic compounds and of a mild drying by desiccation. Destemming of grapes, pressing and cooling for 24 hours; then the fermentation develops with selected yeasts. 8/10 days after the end of the alcoholic and malolactic fermentation there are the racking and pressing of marcs. Duration of maceration: 15 days.
Ageing: 30 days in inox silo (for racking practices), ageing for 12 months in French barriques of 225l of medium toasting; then, final ageing in bottle for 4 months.
Grape variety: 40% Nero di Troia, 30% Primitivo, 30% Merlot
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