In the lands surroundings Paupisi (BN - Italy), made up of calcareous-clay soil, from vineyards which are about 20 years old, at the beginning of November, the grapes are harvested and carried in crates, each containing 18 kg, in order to start the process of winemaking.
alchool 14% - 750 ml contained
Before being picked, the grapes become slightly riper in the carefully spaced vineyards. In the winemaking process using destemming, 10% of the liquid is separated from the obtained must, while the remaining part is left in contact with the grape skins for 30 days, at a temperature dropping from 32° to 24°C. After the racking process, there is a second phase of maturation in "second-life" oak barrels ("barriques" which are not new) for a period of 16 months, where the malolactic fermentation takes place.
The aging process is completed by keeping the wine in steel vessels for three further months; then the wine is bottled without filtration or any artificial fining procedures.