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The grapes are semi-dried on wooden racks and stored in wellventilated rooms for about 120 days. The must is macerated on the skins for seven to ei...

The grapes are semi-dried on wooden racks and stored in wellventilated rooms for about 120 days. The must is macerated on the skins for seven to ei...

The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C....

The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C....