After the harvest, the Favorita grapes are destemmed and crushed, before being placed partly in an amphora made of cocciopesto, and partly in a stainless steel tank. The fermentation is left to start spontaneously with wild yeasts and without any temperature control. When the fermentation is finished, the amphora is topped up with the wine from the tank and left until March in contact with the lees. After 150 days of maceration, the result is a beautifully textured and lively wine. And with only 578 bottles made, make sure you don't miss out!
ORDERS FOR FULL CASES OF WINE MAY TAKE 3 BUSINESS DAYS TO FULFILL