Pignol 2011

Destemming and pressing of the grapes, followed by spontaneous 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. Then, as ancient tradition dictates, the wine is 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. The wine continues its maturation for at least 10 years with periodic batonnage. When the wine has reached a satisfactory maturation, the different barrels are transferred to a single steel container, where it will remain for at least 3 months.