Harvest: third week of September. The grapes are harvested by hand in the morning and delivered to the winery in the afternoon, so that the grapes arrive fresh and in optimal conditions to start the vinification process.
Vinification: after crushing and destalking of the grapes, the must is sent to temperature-controlled stainless tanks. The alcoholic fermentation and maceration last around 7 days at a constant temperature of 25/26°C to help developing all typical aromas coming from the grape variety. During the maceration, automatic pumping over is carried out periodically to extract the polyphenolic substances from the skin.
Ageing: the malolactic fermentation takes place immediately after the alcoholic fermentation at a constant temperature of 18°C. This wine is aged in cement tanks for about 6 months and during summer in stainless steel temperature- controlled tanks at 12°C before bottling, followed by 3 months of bottling ageing.
Pairings: this is the most food friendly wines which will pairs perfectly with white meats, ravioli with vegetables or tomato sauce, tagliatelle with mushrooms or fresh cheeses
Serving temperature: 18°C
