Rosantico ‘7 anni in botte’ 2017

Late harvest with slight drying on the vine. Destemming and crushing of the grapes followed by maceration for 30 days; natural fermentation on the skins produced by the indigenous yeasts of the grapes themselves, which lasts for about 4 weeks. Once the primary fermentation phase is completed, malolactic fermentation is triggered by lightly heating the vinification vats. This phase lasts for about 20 days, after which the wine is drawn off and placed in steel vats where it will begin its refinement sur lies for at least 2 years. Bottled without any type of filtration, it is left to further refine.