Terroir: Grown in a granitic sand soils with north/northwest orientation
Vinification: Grapes are hand harvested and put straight into wooden tanks where the fermentation lasts 2 weeks with alternating punchdowns and pump-overs. The wine is left to age on its fine lees in demi-muids (600L barrels) for 12 months, then transferred into stainless steel tanks for a few months before a light filtration and bottling. The wine is bottle-aged for at least 6 months before being released.
|VDF "Valle Di Nero" Red||Login||Bottle (75cl)||2015|
|VDF "Valle Di Nero" Red||Login||Bottle (75cl)||2013|