Ego 2020

Manual harvest when overripe; fermentation on the skins for about 30 days, during which several punching downs, pumping overs and one or two delestages are carried out daily; once this phase is completed, the fermented must is separated from the skins, which are gently squeezed only to facilitate complete draining and nothing else. The wine is then placed in different 2000-litre barrels, handcrafted, still using different varieties of wood typical of the area, where the secondary fermentation activity continues. In these barrels the wine can begin its life, deciding autonomously and completely naturally when to carry out the malolactic fermentation. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage. Assembly of the barrels and rest for 3 months in steel, refinement in the bottle (unfiltered). Each bottle is signed by hand.