The vinification
The harvesting of the grapes is made totally by hand from the end of September and the first decade in October. The maceration takes from 12 to 20 houra until the desired color. The fermentation malolattica ends at the end of November. When the fermentation is completed the wine is transferred into different vitrified resin casks which vary from 20 to 50 Hl.
Recommended food
Pinot I.G.T. is advisable with an aperitif, risotti, fish served with a delicate sauce.
