Description

The grapes are picked and selected manually, guaranteeing the quality of the raw material that arrives at the winery. Upon arrival, the grapes are de-stemmed, with a slight bursting of the berries, and sent to a vertical press – which allows for gentler work on the grapes. After pressing, the must is sent to stainless steel vats between 1000 and 2000 liters – without temperature control –where alcoholic fermentation spontaneously begins, carried out by indigenous yeasts. Subsequently, malolactic fermentation occurs.