Da Cima a Fondo Rosso Rifermentato 2023

The grapes are harvested by hand on the top of the hill. After pressing and destemming, the first fermentation takes place, with the must remaining in contact with the skins for a few days. The wine is then decanted into concrete tanks in which it rests throughout the winter. In April it is bottled as it is to allow natural refermentation in the bottle to take place in spring. The bottles, placed upright, remain in the cool, dark winery for a few months before being put on sale.