| 酿造 |
Upon arrival at the winery, the grapes were de-stemmed and placed on a sorting table for further selection so that only the perfect berries reached the vinification vats. The alcoholic fermentation took place in stainless steel tanks at a controlled temperature of 26-28 ° C. The maceration lasts for 15-18 days and has been managed with fulling intervalled by délestage and short pumpovers in order to perform a gradual and delicate extraction. During this phase it was decided to remove a good part of the seeds to prevent them from giving astringent sensations. |
| 陈年 |
After fermentation, the wine is transferred to oak barrels, where malolactic fermentation took place and necessary refinement. Following bottling, Bocca di Lupo rested for at least one year in the bottle. |
| 匹配 |
Roasted meat, seasoned cheese, spicy soups. |