GETTING YOUR HANDS DIRTY
We do not use improper yeasts or enzymes when wine-making: only indigenous ones. Fermentation takes place in 60 quintal wooden vats with manual plunging and without temperature control. At the end of the fermentation process, the wine is racked and aged in French oak barrels for 13 months. After this, the wine is blended and aged for another year in big wooden barrels. It is then bottled without being filtered and left in bottles for a further 6-8 months
GIVING LIFE TO WINE
After the vineyard comes the cellar. And it is here that the Michele’s vision manifests itself in all its generosity; in the relationship with the wine that is maturing in barrels and bottles. It is here, with all its simplicity, that Michele celebrates the natural gestures to flavour his life and give life to his wines.