||Castiglione della Pescaia (GR)
||The grapes were carefully selected during harvesting, brought to the cellar for destemming and then gently pressed. The must was transferred to stainless steel tanks where alcoholic fermentation took place at a temperature of 25 °C (77 °F) to enhance the characteristic aromatic qualities of the varietal and to avoid damaging the berries. The wine was left on the skins for approximately 15 days using the technique of pumping over: fermenting must is pumped over the cap to extract only the most desirable tannins. The wine was then transferred into stainless steel tanks where malolactic fermentation took place and was completed by the end of the year.
||In barriques for 12 months before aging in the bottle.
||Price Le Mortelle Botrosecco 2017 € 10.37