Gualdo Cattaneo (PG)

End of September

grapes are harvested in boxes by selecting the best parcels for exposure and soil type; fermentation and maceration at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, maceration period is continued bringing the temperature to 29° C; after the racking, wine is transferred into French oak barrels and it will undergo weekly batonnage for the next 6 months. It will age in wood for 6 months and 12 months in bottle, according to the Regulations, which require a minimum aging period of at least 37 months between barrel and bottle.