After harvesting by hand, the grapes are destemmed, crushed and pressed with a vacuum press using nitrogen to prevent oxidation. The pure must is decanted in stainless steel vats where fermentation starts with the help of selected yeasts at a temperature of 19 ° C. At the end of fermentation, the wine rests for 4-5 months in tanks and refines in the bottle.
2021 VINTAGE FEATURES
We chose to harvest grapes within the second week of September and this was an exact intuition, having had hot and dry summer weather. In fact, grapes in Massa and Cellaimo vineyards were very crunchy and juicy and the wine is fresh and full of personality: it expresses the mineral notes given by Bertinoro‘s terroir at its best.
I suggest you to keep a few bottles aside and drink them in 2-3 years: you will be surprised!