The harvest is strictly carried out by hand and it normally takes place during the first decade of September; grapes are picked and softly pressed simultaneously. The fermentation lasts about two weeks and it is done at a low temperature in order to obtain more elegant aromas. The wine is kept in cement tanks for 60 days until the primary fermentation. The secondary fermentation takes place in the bottle, without racking off the lees. Bottle aging for 4/5 months, prior to the selling of the product.
70% Trebbiano Romagnolo – 30% Malvasia di Candia non aromatica
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