||Manual harvesting and selection at the end of August and beginning of September. Hand-picked grapes are carried in small cases and crushed and pressed softly.
||The must obtained is transferred in old French oak tonneaux. Following a pied-de-cuve of indigenous yeast is added obtained from the same grapes. The fermentation takes 7-10 days.
||The wine is then racked and left to age on fine lees in 15hl Slavonian oak barrels. Bottling is made without filtration.
||Price Ciavolich Fosso Cancelli Pecorino 2016 HK$ 234.00