Estasi Franco di Filippo

The 5 hectares of vineyard are trained using the two-shoot Apulian pergola, an ancient and low-yield method; the grapes are harvested late at the end of October, thus allowing drying on the vine; the harvest is carried out by hand, selecting only the healthy bunches and discarding those attacked by mould. Everything is done with great precision and naturalness, without chemistry and without forcing the plant; in the winery the fermentations are spontaneous and occur naturally thanks to the action of native yeasts. Franco transforms his “golden treasure” into three versions: a dry Moscato, a Classic Method and a macerated Passito.