Winemaker Notes
Gentle, long pneumatic pressing. The juice is handled thoughtfully, without disturbing the must (by gravity or slow, gentle pumping). Strict settling. Inoculation with only selected neutral yeasts. Fermentation in concrete and stainless steel tanks, aging on fine lees. Fining and filtration. Approximately one year of aging. All winemaking operations are carefully considered and are carried out only when necessary. This approach aims to preserve the integrity and sensory character naturally present in the grapes.