80% L. Grasparossa, 10% L. di Sorbara and 10% Treb. Modenese
All three varieties of organic certified grapes are vinified separately. The de-
stemmed Grasparossa spends 5 days macerating with the skins with only 2
punchdowns a day to avoid over-extraction. They are gently pressed and added
to steel tanks with a pied-de-cuve, made one week before from spontaneous
fermentation. Wine ages in steel until late May when it's assembled with the other
wines and pure grape sugar is added to start second fermentation in bottle. Bottled
during the crescent moon.