PRODUCTION METHOD

The grapes pressed with traditional methods are left to macerate with the skins which are separated from the must after a few days. The obtained must is fermented at a controlled temperature (20/22 °C), to refine aromas. Maturation, which lasts several months, is obtained in glazed underground containers and for a small quantity is completed in barriques of 225 liters each. When ready, the wine is cold stabilized and bottled at a low temperature not to alter its natural characteristics.