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.
2020 VINTAGE FEATURES
The Trebbiano grapes harvested in the Massa e Cellaimo estates were crunchy and juicy, picked up earlier than usual, but complying an optimal analytical framework. This harvest will give its best after some fining, expressing the main features of Bertinoro’s terroir: salinity, minerality, full palate.