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 vats. This is followed by 8 days of skin
maceration and spontaneous alcoholic fermentation begins,
which is carried out by indigenous yeasts. Then, the must is
passed into stainless steel tanks where the FA ends, and
malolactic fermentation subsequently takes place.