Schioppettino 2019

The bunches are harvested by hand when overripe to balance the very high acidity of the Schioppettino grape. The destemmed and pressed grapes ferment spontaneously on the skins for approximately 30 days, during which punching down, pumping over and two daily delestages are carried out. The skins are then separated from the must by carrying out only a gentle squeeze to drain them completely, after which the wine is placed in different 2000 liter containers according to tradition; the winery uses handcrafted barrels using different varieties of local woods. In these containers the wine itself is left to naturally “decide” whether, when and for how long to carry out the malolactic fermentation. After 4/5 years of refinement on the yeasts, with periodic batonnage, the different barrels are decanted into a single steel container and left for at least three months to allow a homogeneous assembly and the natural settling 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 with a constant temperature for subsequent refinement.