Description
Grapes are manually harvested slightly earlier than the optimal ripeness, to preserve a greater freshness and an acid structure. After a quick soft pressing of the whole grapes, must slowly ferments at around 13°C temperature. In this way, very pleasant, intense and persistent secondary aromas are obtained. When fermentation is over, the wine is prepared for bottling which takes place a few months after harvesting.
Reviews
There are no reviews yet.