Vendemmia E Appassimento
Harvest and Grape Drying
Manual selection of the finest bunches, beginning on 10th September. These were placed in crates holding 7 kg each and subsequently laid one by one on bamboo mats for drying. The grapes were left to wither for 110 days in our special drying loft, where the ventilation system maintains a constant flow of air and a low level of humidity.
Vinification and Maturation
After a further selection at the end of the drying phase, the grapes were pressed in January, followed by brief cryomaceration, lasting around 10 days. A slow fermentation then took place for 30 days in oak vats, using exclusively indigenous yeasts. Malolactic fermenta-tion was carried out once during the first year of aging in Slavonian oak casks. The wine continued its maturation for 5 years in 15 30hl casks in the ancient cellar of Villa De Buris, where it also underwent bottle-aging.