Description
The grapes are hand picked and placed whole, complete with stalks, in a hermetically closed
stainless steel tank filled with carbon dioxide, creating a saturated environment in the tank
when fermentation begins. This process is typical of so-called carbon maceration and lasts for
approximately 10 days. It stimulates the grape berries to self-ferment, modifying the
composition of the cells that develop new scents and flavours not common in traditional wine.
After soft pressing the grapes undergo their first fermentation cycle. The wine is then placed in
steel tanks to mature and complete malolactic fermentation to achieve the best balance and
maximum aromatic finesse.