Manual harvest of 50% of the grapes then dried for 40 days in baskets to concentrate aromas and colour. The other 50% is left on the vine for a natural Appassimento and harvested later.
Separate vinification of the two dried grapes. Maceration for 10 days with daily pumping over.
Blending of the two wines after the malolactic fermentation. 6-month refining in small wooden barrels.
Refining: 6-month refining in small wooden barrels
Winemaker’s note: Rich wine with hints to ripe fruits, cherry jelly. Velvety tannins and persistent taste.