Description
VINIFICATION / Rosè fermentation of the Pinot Nero grapes; soft crushing of the whole grape using pneumatic presses with the separation of the first and second pressings. After 12 hours of dégourbage at 10°C, the selected yeasts are introduced so as to begin the fermentation in stainless steel tanks at a controlled temperature. Beyond Spring the liqueur de tirage is added. The blend is then bottled and tapped with crown caps and laid to rest for the bottle fermentation for approximately 60 months in controlled temperature storage /
