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 with a constant pressure of maximum 2 bar for 8 hours. The resulting grape must (yield of about 30% of the original weight), is fermented with native yeasts in the barn, in the barn of the grape-drying tower (under its roof), in non-toasted oak caratelli barrels. Because of the temperature fluctuations, the wine alternates fermentation periods to oxidation ones.
Between 6 and 10 years in non-toasted oak caratelli barrels. Bottled non-filtered.
Find out more about Vin de Granaro with Stefano Menti