Vintage: 2018
Grape Varietals: Nerello Mascalese
Average age of vines: 20+ years Vinification: Destemming and light crushing of the grapes Fermentation: starting with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 60 days Aging: In neutral epoxy tanks from 1000 liters to 2500 liters for 18 months and another 18 months in bottle Fining: No Filtering: Before bottling with PP cartridges of 5 micron Sulphur: values can vary from 15 to 50 mg/l., added or not, depending on the quality of grapes and stability of the wine. Annual production: approx. 1.200 bottles