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 the typical 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 check, follows the 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