Magnum Schioppettino 2019

The bunches are harvested by hand when overripe to balance the very high acidity of the Schioppettino grape. The destemmed and crushed grapes ferment spontaneously on the skins for about 30 days, during which punching down, pumping over and two daily delestages are carried out. The skins are then separated from the must by simply gently squeezing them to drain them completely, after which the wine is placed in different 2000-litre containers according to tradition; the company uses barrels built by hand using different varieties of local wood. In these containers the wine itself is left to naturally “decide” whether, when and how long to carry out malolactic fermentation. After 4/5 years of aging on the yeasts, with periodic batonnage, the different barrels are transferred into a single steel container and left for at least three months to allow for a homogeneous assembly and the natural decantation of the coarse parts on the bottom; finally it is bottled without any filtration and placed in wooden baskets with a capacity of 500 bottles, housed in a warehouse at a constant temperature for subsequent refinement.