THE VINIFICATION

After cold semi carbonic maceration lasting several days, fermentation without SO2 begins thanks to naturally occurring yeast.

This natural yeast contained on the bloom (or the grape's skin) gives to each of our wines the typicity of their terroir. Fermentation lasts approximately fifteen days.

Pressing is made on a vertical typical wooden press. The juices are then cleansed, cooled and put in 228 liters barrels.