Pinot Grigio and Moscato are fermented in concrete vats with 7 days skin contact. Durella is vinified in stainless steel vats with a shorter skin contact (3 days). Spontaneous fermentation with indigenous yeast only. No oenological adjuvant has been used. A small amount of SO2 is added during rackings and before the bottling.
Once the fermentation was over, Durella has been moved to concrete vats, creating one wine mass. The blend aged together until August when the wine was bottled. Decanting of the solid parts only with time and the winter cold. Unfiltered and unfined and therefore suitable for vegans.
The wine has an excellent mouthfeel and perfectly pairs with food. Alcohol 11 % vol. Total SO2 is 35 mg/lt (half are coming from the natural fermentation). Sulfites are added before the last racking and bottling. Total production: 1.800 bottles (750 ml). Clear glass and stelvin closure.