Codice Prodotto: Venica
The grapes were picked and de-stemmed between 29th and 31st August. The must was then le on the skins for 12-14 hours at a temperature of 10°-12°c in tanks specially designed to protect it from oxygen by using recycled carbon dioxide from the first fermentaon, thus reducing levels of antioxidants. Subsequently it fermented and aged on the lees for six months in stainless steel vats. The wine was then boled during the full moon at the end of March and the beginning of May.
