This pure Vermentino is made from hand-picked grapes that are processed with great care. The day after the harvest, the bunches are destemmed and transferred to a rough cement tank, where the must begins to ferment spontaneously on the skins, thanks to a fermentation base obtained from native yeasts. Fermentation takes place with a submerged cap, with a 21-day maceration characterized by minimal interventions and very delicate pumping over. Once this phase is complete, the wine is racked into steel for a brief natural decantation of two weeks. This is followed by refinement in two 750-liter terracotta amphorae (produced by Tava), where the wine rests for 10 months on the fine lees, developing structure, complexity and an identity deeply linked to the territory.
This pure Vermentino is made from hand-picked grapes that are processed with great care. The day after the harvest, the bunches are destemmed and transferred to a rough cement tank, where the must begins to ferment spontaneously on the skins, thanks to a fermentation base obtained from native yeasts. Fermentation takes place with a submerged cap, with a 21-day maceration characterized by minimal interventions and very delicate pumping over. Once this phase is complete, the wine is racked into steel for a brief natural decantation of two weeks. This is followed by refinement in two 750-liter terracotta amphorae (produced by Tava), where the wine rests for 10 months on the fine lees, developing structure, complexity and an identity deeply linked to the territory.
