The perfectly healthy grapes that have reached full maturity are collected from the third week of September to the first week of October. Arranged in racks made of bamboo cane, the bunches stay in the fruit basins for 4-5 months to dry in a ventilated, controlled environment. After this delicate phase and a further checking of the grapes follows crushing, cold maceration and fermentation for about 30 days. Aging takes place first in large Slavonian oak barrels and later in small French oak barrels to enhance the aromatic complexity.
750ml, 6 bottles/case