Vinification in unglazed concrete tanks, filled by gravity, gently guiding the grapes into the tank without the use of mechanical pumps that could compromise the integrity of the grape. Once fermentation has started, pump-overs are performed, followed by punch-downs throughout the period in the tank, which can last up to and, in some cases, exceed 30/35 days. Devatting and pressing of the pomace are done using a vertical press. This is followed by a 12-month aging period in 25hl Slavonian oak barrels.
Greve in Chianti - Tuscany, Italy
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