Obtained from fermentation of biological grape, it fully expresses a unique, authentic and original character.
The grape is hand-harvested at the high ageing process. After the harvest, it is quickly brought to the winery. The combination of juice and skins is stored in cool location at 26,5° C and then transferred in tanks for maceration. This period lasts from 12 to 15 days: later, the wine is aged in steel at controlled temperature of 18° – 20° C.