PRACTICING ORGANIC FARMING
Fermentation and maceration of the skins for 25 days, spontaneous fermentations - with malolactic in French oak barrels made in Burgundy for Sottimano - and no filtering or fining taking place. This is one of the benchmarks of modern Italian winemaking with a high intensity and concentration of flavor, but built with the firm tannic and acid structure to develop in bottle over the coming years.
Fermentation and maceration of the skins for 25 days, spontaneous fermentations - with malolactic in French oak barrels made in Burgundy for Sottimano - and no filtering or fining taking place. This is one of the benchmarks of modern Italian winemaking with a high intensity and concentration of flavor, but built with the firm tannic and acid structure to develop in bottle over the coming years.
Overall Rating
0 out of 5 Based on 0 Review
