Description

Winemaking: The grapes were harvested in August 2017 from plants that are over 30 years old. The local red- berry varieties include Nerello Mascallese, Corinto Nero, and Calabrese. The grapes are destemmed and put to macerate. One third of the total macerates for 24 hours and the other two thirds are left to macerate for 48 hours. Pressing, to eliminate the skins, two thirds of the total volume remain. After the alcoholic fermentation and the malolactic one, the obtained wine is poured in containers and filled to the brim to rest until spring of the next year. The wine is then racked and left to rest for 15 days to leave any sediment behind and then be bottled.