||Badde Nigolosu, at 300 m s.l.m.
||Usually beginning September. Manual harvest.
||In the vineyards, we use only sulphur, manure in cow horn, silica in cow horn, and cover-crop mulching. The grapes are de-stemmed but not crushed, then the must macerates on the skins in cement vats without the addition of any SO2.
||The length of maceration depends on the characteristics of the must; it can last from two to four days. Lengthier macerations are not part of our local culture. The wine is always drawn off by hand in order not to harm the skins. The wine then continues its journey in small cement vats until bottling, which comes usually two to three years later. In our winemaking, we do not make any use of any synthetic chemicals apart from sulphur: no added yeasts, no enzymes, or any other adjuvant either in fermentation or in maturation. The wine is neither filtered, clarified, or barriqued.
||Excellent with the aperitif and hors d'oeuvres.
||Price Dettori Renosu Bianco € 9.30