||Tenute Maìme a S. Pietro Vernotico (80%) e Bocca di Lupo a Minervino Murge (20%).
||The grapes were harvested at technological maturity and immediately ammostate in the cellar. After the crushing, the wort is brought to a temperature of 10 ° C for about 24 h to obtain a natural decantation. Subsequently, the majority (90%) of the must is fermented with selected yeasts in temperature controlled stainless steel tanks at a temperature of 16 ° C. Another part (10%) is fermented in oak barrels instead of 2 ° step, temperature-controlled rooms.
||The stay in the wood, which takes place during the malolactic fermentation and lasts for about three months, after which the wine is aged in steel and assembled with the other party.