Al Feu

Perricone 2022

In the cellar, Al Feu approach is hands off, avoiding technical  manipulation. The varietal is hand harvested in mid August and the grapes are immediately carried to the cellar. Destemming and soft crushing. The 14 days long skin contact, in addition to give color, provides the wine of a pleasant tannic note which enhances its complexity. After the spontaneous fermentation triggered by indigenous yeast only, the wine is left into stainless steel vats to refine on its lees for about 8 months and then is bottled in spring. Unfined (and therefore suitable for vegans) unfiltered and completely unoaked!