| 收成 |
Usually in the second half of September. In order to capture the best aromatics, each vineyard is picked at its own optimal maturity stage. |
| 釀造 |
Parcels are individually fermented for an average time of 15 to 20 days, at free temperature below 30 °C. While Barbera is often treated with shorter and vigorous macerations, we love to work with gentle punch downs and cap rinsings for longer periods, in order to extract only the finest tannins out of its skins. Malolactic fermentation in stainless steel, followed by raking. |
| 陳年 |
14 months in stainless steel mainly, prior to raking and blending. |