Description
CELLAR INFORMATION The pressing is soft and the fermentation with maceration lasts about 8-10 days, to get the right colour and flavour intensity. The yeasts used are selected and fermentation takes place at a controlled temperature below 25 ° C. Storage takes place in steel tanks at controlled temperatures below 20 ° C, protecting the wine with nitrogen to avoid the oxidative effect of the air. Stabilisation and bottling are carried out cold using an isobaric filler. VINEYARD INFORMATION The soil is medium-textured, deep and on a tufaceous limestone substrate. The winters are mild and not very rainy and the summers hot and dry, despite having good ventilation.
