Manual weeding, elimination of excess buds and shredding of the grass (the vineyards are grassed), selection of bunches in August and September; late harvest at the beginning of October, carried out by hand with traditional buckets. The grapes are left in the sun for a day or two then crushed directly in the bins with a stick; spontaneous fermentation takes place in chestnut barrels on the skins and stems for about 20 days; the pressing is manual and the wine is moved by gravity and without pumps. It matures in chestnut vats for several months.<\/p>\n","protected":false},"excerpt":{"rendered":"
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