[ 6 x 750ml ]

In the Vineyard
Guyot trained splalliera on clayey and sandy calcareous soil. All the operations are carried out by hand, from the dry pruning to the harvest, which is done in boxes in the early morning hours.

In the Cellar
The grapes are de-stemmed.  The fermentation starts spontaneously at controlled temperatures in stainless steel vats. The operations on the macerated fruit are done by hand with pumping over and punching down.

The contact with the skins lasts 8/10 days, the stems, skin and seeds are pressed in a hydraulic press, the malolactic fermentation takes place spontaneously.

The refinement, always in steel, continues for 6-7 months on the lees with batonnage, the malolactic fermentation takes place spontaneously, no SO2 is added to the bottling.

The wine is not filtered, the aging in the bottle lasts 3 months.

Grapes: 100% Primitivo
Alcohol content: 12%