Attentive to sustainability
Wines
Wines
Macerated on part of the skins throughout the entire alcoholic fermentation. Only indigenous yeasts. Aged for six months on fine lees in steel tanks. Long skin maceration to extract tannins from white grapes. “A CAPOFITTO” (the action of diving or leaping headfirst) into new challenges.
Fermentation with indigenous yeasts and maceration on its own skins. Aged for six months in steel tanks. An ancient fermentation technique that involves preparing the “pied de cuve”, the “PIEDE” (foot) of “FERMentation”.
Fòri
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