Toscana Rosso 12 fl

The de-stemmed and gently crushed berries are transferred to steel tanks at a controlled temperature and undergo a pre-fermentative cryomaceration for 24 hours. Subsequently, we take care of the alcoholic fermentation, maintaining a temperature of 24°-26°. Short and frequent pumping over are carried out. Maceration with the skins lasts about 7 days. After racking, malolactic fermentation and maturation in concrete tanks follows for 6 months.