PRODUCTION METHOD

The grapes are soon gently pressed with traditional methods and left to macerate for some hours, then separated from the grape-stalk in order to obtain a soft product. The must obtained is fermented at a controlled temperature (20/22°C), to refine aromas. Maturation lasts a few months and is made in underground 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.