After harvesting, our Vermentino grapes are divided into two parts, each part subsequently being fermented in two distinct ways. Around two-thirds is whole bunch pressed and then fermenteD in stainless steel by wild yeasts – the temperature of the fermentation is controlled at around 16C, ensuring a long, slow fermentation. The remaining third is again subdivided, destemmed and left in contact with the skins for a period of up to 2 months before being pressed into used barriques and tonneaux to finish fermentation. In this case, the skins are kept moist by gently hand plunging the cap. The wine is blended after about 12 months and left on lees for another six months in tank before being bottled.
|Vineyards:||Valdonica – Sassofortino|
|Aging:||6 months in stainless steel and 6 months in oak barrels (light toast)|
|Refining:||12 months in bottle|
|Drink Through:||5 years|
|Service Temperature:||12-13 degrees|
|Dry Extract:||16,00 g/l|
|Total Acidity:||4,60 g/l|