Description

The grapes are harvested manually in the vineyard and are lled with care in cassettes for the transportation to the winery. They are then pressed and fermented at a controlled temperature of approximately 18° C with a maceration of approximately 2 / 3 days with frequent pumping over. Subsequently the Grignolino is drawn o and the fermentation is nished “in white”, meaning without the skins and pips, always maintaining a temperature of 18° C. At the end of the fermentation process, the wine is left to clarify with static decantation until the end of winter. It remains in stainless steel vats until spring, when it will be bottled: after about 1 month of ageing in the bottle, it will be ready to drink.