Description
The grapes Pavana, Rosara, Negrara and Turca are harvested by hand when they achieve ideal ripeness, typically in late September. Spontaneous fermentation with indigenous yeasts takes place in open stainless steel vats, with 20 days of skin contact. The freshly fermented wine is then aged on the lees in steel vats before aging in barrels for 6 months. It is then racked and undergoes a second fermentation in bottle, where it rests for 4 months. Tart cranberry, wild raspberry, earthy undertones, and vibrant acidity.
