Amphora Riserva 15+16+17 Rosato

The grapes are destemmed and transferred directly to the press where, after a few hours of maceration, they are gently pressed; the must is then transferred to the amphorae where fermentation begins, guided by indigenous yeasts. After alcoholic fermentation, the wine remains to age on its fine lees, also carrying out malolactic fermentation in the amphora. The bottled wine is the result of a cuvee of three vintages, 2015, 2016 and 2017, which are assembled together in different proportions; the wine was bottled in 2018 and underwent two additional years of bottle ageing before being marketed.