N°3 2020

Fermentation on the skins for about 30 days, during which several punching downs, pumping overs and one or two delestages per day are carried out; once this phase is over, 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. 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.