It rests about two weks on the skins and 29 months in barrels. The grapes are picked by hand using “bigonce,” a type of traditional basket (top left). The picking is late, during October. The skins are pressed manually and the liquid transferred without pumps. It is aged 29 months on the fine lees.
For this particular wine the entire process is carried out by hand, and no machinery or pump is used.
This wine is not filtered.
A deposit may form.
Alcohol: 13.5 %
Fermented Skins and stems are fermented in chestnut for 15 days.
Aged: in Italian oak vats and barriques
Harvest: end of September October
Deep ruby color, strong complex bouquet, very elegant and persistent.
Vineyard altitude: 300 meters above sea level
Age of vineyards: 10 years old
Production: 700 bottles per year.
No herbicides or pesticides are used in the vineyard. Organic certified.
Fertilized with organic fertilizers.
No animal products are used.
Use: meet or aged cheese