Full Description
The grapes undergo a careful process of harvesting, destemming, and vinification over a period of 7-8 days to achieve the perfect balance of color and structure. The fermentation takes place in stainless steel tanks at a controlled temperature of 25-27°C. Another portion of the grapes is left on the vineyard for 10 days for a late harvest, and is then traditionally vinified to produce a second wine. The result is a second fermentation of the first batch of grapes on the pomace of the second harvest, producing a truly unique and exceptional wine.