Vinification: the grapes are
collected in 20 kg baskets. 50% of
the grapes are de-stemmed,
crushed and submitted to a cold
maceration for 24 hours at a
temperature of 10 °C. At the end of
the maceration grapes are softly
pressed. At the same time the
residual 50% of the grapes are
directly put into the presses prior
to crushing. The first juice (the
“flower”) is then separated from the
skins through a gentle pressing. The
most obtained from these two
vinification methods is kept in
stainless steel tanks at controlled
temperature, where the
fermentation is carried out at low
temperature of 18-20 °C, provided
a refrigeration and static
decantation of the must is
previously completed. Once the
fermentation is finished, the wine
obtained from cryomaceration is
then put together with the one
obtained with traditional method
and stored at 5 °C in order to
prevent the malolactic
fermentation to take place.
Ageing: the wine is kept in steel
tanks for 4-5 months at low
temperature and on the finest
dregs in order to improve the
aromatic content and the “volume”
of the wine. The wine is subject to
cold stabilisation process and
bottled before summer.