Maturano, Trebbiano and other native white grape varieties are cultivated with the vine-tree farming system, living together with olive trees. They are ‘franc de pied’ ultra-centenarian vines that survived the phylloxera in the mid-1800s.
After de-stemming, crushing and a maceration on the skins for 3 days in cement tanks, the grapes are pressed with a hydraulic press to guarantee a soft pressing; subsequently the ‘pied de cuve’ is inoculated which has fermented previously spontaneously. Alcoholic fermentation in cement tanks and aging on fine lees for 6 months. Then further aging in bottle for at least 2 months. Racking carried out by gravity without using pumps. No clarification or filtration. Alcohol levels 12%
After de-stemming, crushing and a maceration on the skins for 3 days in cement tanks, the grapes are pressed with a hydraulic press to guarantee a soft pressing; subsequently the ‘pied de cuve’ is inoculated which has fermented previously spontaneously. Alcoholic fermentation in cement tanks and aging on fine lees for 6 months. Then further aging in bottle for at least 2 months. Racking carried out by gravity without using pumps. No clarification or filtration. Alcohol levels 12%