Description
VITICULTURE: Both Ivan Rapuzzi and his brother, Pierpaolo, are entomologists, and so biodiversity is incredibly important to them. The winery is certified "Biodiversity Friend" which is an organization that surveys and protects biodiversity, ensuring that the production process does not lead to a loss of biodiversity and that the producer is committed to improving the quality of the environment in which it operates.
VINIFICATION: Fermented in stainless steel with ambient yeast. Maceration on the skins of about four to five weeks with pump over twice daily.
AGING: Aged in french oak barriques (10% new, the rest second to fifth passage) for 30-36 months.
