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Vinification: grapes are picked by hand and spontaneously fermented, maceration lasts over three weeks keeping the hat wet. The wine is racked from skinst when sugar level is still around 7 grams/liter , without pressing. Fermentations, alcoholic and malo-lactic, end together in cement tanks. The wine lays in new french barriques for 3 months of time and follows refining in barriques and tonneaux of different ages and usage for periods of three months each, racking the wine at least 6 times during the complete refining time. This is not a rule, as some vintages require longer aging. So we leave the wine deciding.