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After destemming and pressing, fermentation with indigenous yeasts and maceration for 20 a 30 days. Aged for 12 months on the lees in big oak barrels and 12 months in steel vats, then at least 6 months in the bottle. Vineyards are situated on a red calcareous soil. Product of organic and biodynamic farming. Spicy & fruity, very elegant and satisfying.
Primitivo red wine
Da agricoltura sinergica. Tannico persistente e profumato. Fermentazione spontanea. Affinamento in rovere acciaio e poi in bottiglia.
Perfetto.
Restaurant Caviste
7284 KM
La Palazzina Ristorante