Following the ancient traditional winemaking method, the grapes are harvested from the vineyards and washed immediately. They are then poured into large stainless steel tanks for fermentation. Primary fermentation takes place at a controlled temperature of 26/28°C for about a couple of weeks. When primary fermentation is completed, the wine also undergoes malolactic fermentation in order to achieve softer tones.
Ideal with pasta with traditional sauce and cured meats.