PRODUCTION METHOD

The grapes pressed with traditional methods are left to macerate for a few hours and then the juice is soon separated from the grape-stalk, to obtain a soft product. The obtained must is fermented at a controlled temperature (20/22°C), to refine aromas. Maturation, which lasts a few months, is obtained in glazed containers and in steel silos. When ready, the wine is cold stabilized and bottled at a low temperature not to alter its natural characteristics.