Monteti

The hand-picked grapes undergo a spontaneous temperature-controlled fermentation with the addition of indigenous yeasts. The vinification of the different grape varieties and parcels is carried out 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, which allows for a 50% reduction in the use of sulfites. The wine matures for 22 months in French oak (medium toast), of which 70% are new barrels and 30% are second-use. Finally, it matures for a few more months in 2 large concrete vats. It is bottled unfiltered, after which it rests for another 24 months in the domain's cellars.