VINIFICATION:
In the last ten days of September the perfect ripeness of the grapes is reached and winemaking process starts from the vine. The withering process takes place in the vineyard by cutting the petiole of grapes but leaving them on the vine for about 15-20 days, during this period 50% of their weight evaporate. This will allow for wines with typical notes of ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermented. The skins are left in contact with the must for a long period to extract flavoursand the characteristic red colour. Subsequently the wine is left to complete the malolactic fermentation; this contributes to the peculliarcomplexity of this wine.