The grapes are picked by hand in September/October and put into small baskets. Some of them (approximately 10%) are dried on rush matting for 3 months. The rest are destemmed and left to ferment on the skins for around 15-20 days at a temperature of 26-28°C. They are then drawn off and the malolactic fermentation process is completed in steel tanks. Once they have dried sufficiently, the grapes from the rush matting undergo the same procedure. All of the blend is mixed together again and then transferred to medium-toasted French Allier oak barriques, where it ages for 8-9 months before being bottled. The subsequent bottle ageing adds substance to the solid, imperious wine, which gets its strong personality from the dried grapes.

Food Category : Red Wine
Lead Type : Sell Leads
Country : Italy
Export : yes
product weight : 0.75lt
Private Label : No
Certifications
ALALH
BCS
BIO
BRC
CERES
DOC
DOCG
DOP
ECOCERT
EEC
FDA
FREE PALM OIL
FRIENDS OF SEA
GAP
GLUTEN FREE
GMP
HACCP
IFS
IGP
IGT
IMO
IMQ
IRC
ISO
ISO13485
ISO14001
ISO17025
ISO22000
ISO9001
JAS
KOSHER
NOP
OCIA
OGM FREE
OHSAS18001
QAI
QMIC
QS
TUV
VEGAN
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