Vinification
The grapes are harvested in mid-September when they are not fully phenolically ripe, to preserve their natural acidity and freshness and obtain a soft color, fragrant and elegant aromas. Vinification takes place in full respect of the raw material, trying to avoid too invasive mechanical treatments, crushing and destemming in the morning when the outside temperature is still low, and immediately sending the crushed grapes to the press, setting the pressing at levels of absolute softness (max 1 Bar). Maceration on skins is limited to the time strictly necessary for pressing (about 90 minutes). This is followed by a rigorous cold decanting (5 °C) of 3 days, racking and a slow and linear alcoholic fermentation, conducted with yeast strains selected to produce quality rosé wines at a temperature of 15 °C.