Vinification
Grapes are harvested and placed in ventilated fruit lofts on horizontal mats to dry, taking care of spacing well the bunches and turning them after a certain period. In November, the mashing takes place: manual destemming and crushing, spontaneous fermentation through native yeasts, which after a few days trigger the fermentation process and produce the "alzata di cappello". The contact with skins lasts from 2 to 3 weeks, after which the racking and the slow pressing of the pomace take place. The must, deprived of the solid fractions of grapes, gradually slows down its fermentative activity, which however remains always active and usually continues for the whole first year, sometimes in an almost imperceptible way (winter period), sometimes with more vigorous and striking evidence (spring resumption).
