| Vinification |
The selected grapes are exposed to cryomaceration which exalts the Roscetto varietal characteristics. The first step of the alcoholic fermentation is carried out in steel vats at a temperature of 13-15 °C. The second part of the alcoholic and malolactic fermentations takes place in barrique where the wine continues to evolve for 4 months. |
| Ageing |
In barriques for 4 months, then in bottles. |