||The collection was made when the full aromatic maturity is reached. The Fiano grapes for the Roycello were harvested between 7 and 18 September.
||The grapes were gently de-stemmed and immediately pressed gently. The must was brought to a temperature of 10 °C for about 24 hours to obtain a natural decantation. The must thus clarified is fermented, with selected yeasts, in temperature-controlled stainless steel tanks at a temperature of 16 °C.
||Following a short period of aging in steel "sur lies" (about 5 months) and aging in bottle (about 3 months).
||Price Antinori Tormaresca Fiano Roycello 2018 € 9.80