Cirò Rosso Classico Superiore Riserva 2018

Manual harvest in boxes with selection in the vineyard in the third ten days of October; The destemmed grapes are left to macerate at a temperature of 25°C until alcoholic fermentation is completed. It is then pressed softly, with horizontal presses. At the end of the alcoholic fermentation, the wine is decanted and left to rest in masonry wine vessels for 36 months and then in barriques for 6-12 months.