12 months in steel tanks and 15 months in French oak barrels. The wood ageing lends roundness and body, adding delicate toasted and spicy notes to the fruit.
12 months in temperature-controlled stainless steel tanks.
4 months in second passage french tonneaux. The wood ageing lends roundness and body, adding delicate toasted and spicy notes to the fruit.
8 months in steel tanks at controlled temperature. The “naked” ageing in steel exalts the original characteristics of the Grignolino grape, guaranteeing total respect for the primary and secondary aromas of the wine.
8 months in steel tanks at controlled temperature.
90% of the Cortese mass is aged in steel on its lees, while the remaining part (approximately 10%) is aged in 2.25-hectolitre barrels. The steel-wood mix maintains the original fragrance of the grape intact, helping the wine to develop a decisively more complex and profound structure.
24 months on the lees
Over yeasts for at least 9 months.
Soft pressing with cold fermentation for 12 months in second-passage oak barriques.
In barrique over 24 months.
12 months in oak barrels.
6 months in steel
