VINIFICAZIONE:
When perfectly ripe, the grapes are harvested, stripped from the stalks and gently pressed. A fermentation stock, prepared previously from the finest grapes of the same variety, is added to the
free run must, which then ferments slowly in stainless steel vats at a strictly controlled temperature (16 °C) for approximately 30 to 40 days. Ageing continues in steel, where a lengthy series of batonnage processes is carried out, gradually reducing the intervals, to produce a complex, structured wine with a delicate bouquet. Bottling takes place in February.