Cultivation
with short pruning in late winter. Nutritional supplements with organic fertilizers manure to early winter before bud burst. Periodic toppings for vegetation control and production control with manual selection of the grapes before veraison. Light defoliation after fruit
setting. Organic farming. Handpicking in small baskets.
Vinification
Skin maceration is carried out for about 20 days in steel vats and cement vats. Alcoholic fermentation is started with selected yeasts. Malolactic fermentation is completed in vats, then 60% of the wine is aged in vats and 40% in used oak tonneau,
medium toasting. After almost 24 months the wine is bottled in October 2018.
Released after at least 1 year ageing in the bottles.
