Caburnio

The manually picked grapes undergo a spontaneous temperature-controlled fermentation through the addition of indigenous yeasts. The vinification of the different grape varieties and plots takes place separately in open stainless steel tanks. Maceration for some grape varieties can last up to 21 days. The juice remains in contact with the lees for a long time, allowing the use of sulfites to be reduced by half. Half of the wine spends 12 months in stainless steel, and the other half stays for the same period in French oak barrels, of which 30% are new and 70% are second or third use. After this, blending takes place, and the wine then matures for a few more months in large concrete vats. Finally, the bottles remain at the estate for at least another 12 months. The wine is bottled unfiltered.