"Destemming operations that did not involve crushing brought almost whole grapes into the tanks. Cold maceration begins within 36-48 hours, followed by alcoholic fermentation, with a few daily pumping overs to ensure slow and delicate extractions. Maceration in contact with the skins lasts for about 20-25 days; malolactic fermentation is then followed. Aging for 24 months in large 25-hl French oak barrels." Mauro Veglio
