||Loose rich in rock fragments and skeleton.
||Green harvesting with thinning out of the bunches in the period of August. Selection and harvesting of the grapes in September. Mechanical Harvest.
||Soft pressing and de-stalking. Maceration on the skins for at least 20 days with frequent daily remontage. Alcoholic fermentation with wild yeasts in glazed concrete tanks at 30-32 °C.
||Malolactic fermentation and aging in french oak barriques for 12/15 months; further refining in bottle minimum 6 months.
||Preis Piazzano Colorino 2016 € 18,70