Racchiusole 2023

Soft destemming without pressing; spontaneous fermentation in steel winemakers, without temperature control; frequent but soft délestage, short maceration for 10/13 days; malolactic fermentation carried out in small, not new, wooden containers, mixing the noble lees with special artisanal rods. Maturation in third, fourth and fifth passage barriques for at least 8/10 months. Bottling without fining and without the addition of oenological additives, except small doses of sulfur dioxide.