The harvest takes place in the first ten days of October. After a short maceration on the skins, the grapes are pressed, destemmed and transferred directly to the press. The must obtained follows the traditional white vinification of red grapes. Racking and aging on fine lees for 60 days.
The harvest takes place in the first ten days of October.
Fermentation and maceration on the skins at a controlled temperature in steel for about 10 days. Aging on the fine lees after racking for about 4 months.
The harvest takes place in the second half of October. The selection of the best grapes takes place manually in the vineyard and transported in boxes.
Fermentation at controlled temperature in open French oak barrels with post-fermentation maceration up to 28-30 days from the start of fermentation. Malolactic fermentation with aging on fine lees for at least 60 days. Aging in oak barrels for 16 months.
Careful selection of the best grapes in the vineyard. Fermentation at controlled temperature in stainless steel with maceration up to 15-18 days. After malolactic fermentation, aging for at least 12 months in truncated conical vats, second or third passage barrels and barriques.
The grape harvest takes place in mid-October. The fermentation in steel is controlled with a maceration of up to 12 days. The wine undergoes malolactic fermentation naturally and remains on the noble lees for about 60 days. Aging in bottle for 40 days.
The harvest takes place in the first ten days of September. Decantation at 12-13°C for 18 hours. Fermentation in stainless steel tanks at a controlled temperature of 16°C. Aging on fine lees for about 60 days.
The grape harvest takes place at the end of September. Destemming and soft pressing of the grapes. Decantation at 12-13°C for 18 hours. Fermentation in stainless steel tanks at a controlled temperature of 16°C. Aging on fine lees for about 60 days.
The grape harvest takes place at the end of September. Careful selection of the grapes from the oldest vineyards, located in the hilly areas with the best exposure. The harvest takes place manually and in small boxes to be subsequently processed as follows: destemming of the grapes and cold pre-fermentation maceration at 8/10° C for about 12 hours. Soft pressing and natural cold decantation for 24/36 hours. Fermentation of the juice in steel at a controlled temperature of 14/16 °C. Aging on fine lees for 90/120 days. Bottling and aging in the bottle for about 6 months.
