Selection of the best grape bunches coming from the
Classico estate. Soft pressing with skin maceration for 8 – 10 days at controlled temperature. After pressing, 10-20% of the must is immediately extracted to obtain optimal skin concentration for the maceration, increasing colour and tannins.
After the wine has been racked and undergone malolactic
fermentation, it is aged for 18-24 month in traditional tanks and
large oak casks. It then receives a minimum of 4 month of bottle refinement before release.