Grapes harvested by hand in wooden crates at the beginning of September.
After the drying period, the whole grape bunches are loaded in the press, and then pressed for 8 hours with a constant pressure of maximum 2 bar. The resulting grape (yield of about 30% of the original weight), is fermented with native yeasts in concrete tanks. Following the alcoholic fermentation, the wine is transferred into old French oak barriques where it concludes the remaining alcoholic fermentation and all the malolactic one.
At least 12 months in old French oak barriques. Afterwards the wine is bottled with or without filtration depending on its conditions.
RECYCLABLE ALUMINIUM SCREW-CAP
LIGHT BORDEAUX BOTTLE
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