Grape harvested by hand in wooden crates at the beginning of September.
The grapes are harvested and put in crates, brought to the cellar and destemmed, then pressed at 0,8 bar of pressure. Fermentation is brought forth by native yeasts, and proceeds without controlling the temperature.
The wine rests at least 1 year in the tank, laying on its yeasts. It is then bottled without further stabilizations.
RECYCLABLE ALUMINIUM SCREW-CAP
LIGHT BORDEAUX BOTTLE
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