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TOUR BASE

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TOUR BASE

TOUR BASE

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After crushing and de-stemming, the must stays in maceration with the skins for 7 days. Fermentation temperature is kept within 26° C. Scroll down for details

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after crushing and de-stemming, the must stays in maceration with the skins for 6-7 days and continuously reassembled. Fermentation temperature is kept within the 24-25° C. Scroll down for details

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The grapes are de-stemmed and pressed immediately, are cooled to about 4 ° C. A stopping in this temperature for a few hours to increase the extraction of primary aromas. The juice obtained by soft pressing cold decanted to allow a natural clarification. The alcoholic fermentation takes place in stainless steel tanks at 14 ° C. Scroll down for details

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The grapes are de-stemmed and crushed immediately, the must is Subjected to low temperatures at the end of clarification and to preserve the aromatics typical of the Negroamaro grapes. The flower must fermented us at 14-15 ° C in stainless steel tanks until the end of the alcoholic fermentation. Scroll down for details

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After crushing and de-stemming, the must stays in maceration with the skins for 5 days. Fermentation temperature is kept within the 26° C.  The perfume of the minerals creates a delicate intersection with the cherry, the black cherry and the plum; the flowers and the spices determine a perfume of a great olfactory insistence.. Scroll down for details

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The grapes are de-stemmed and pressed immediately, are cooled to about 4 ° C. A stopping in this temperature for a few hours to increase the extraction of primary aromas. The juice obtained by soft pressing cold decanted to allow a natural clarification. The alcoholic fermentation takes place in stainless steel tanks at 14 ° C. Scroll down for details

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