Arrival of grapes and fermentation

Destemming and crushing, spontaneous fermentation in stainless steel tank, with 10 days of maceration. Racking off and completion of fermentation in the tank. For the harvest 2021 a "ripasso" was done on the pomace of a more tannic must. 

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Refinement

Racking and aging in stainless steel or fiberglass for 12 months. Minimal addition of sulfur dioxide to the decanting. This wine is made only when the quantities of grapes harvested allow it. The winemaking technique may vary from year to year.