Denomination

By hand in boxes

Vinification

Soft pressed destemming and drop in temperature at 8-10°C. After 12 hours of rest in the tank, the must is cleaned of coarse lees and subsequently there is the inoculation of the selected yeast and fermentation proceeds at 14°C until the must reaches 10/12 degrees Babo. At this point the must is decanted into barriques and through batonnage repeated three times a day, until the sugars are used up we obtain a greater structure. Transferred into a tank, it rests on the lees for two months with further batonnage.
Ageing: Steel for 8 months with repeated racking. Cold tartaric stabilization -5°C before bottling