Vigna Pirao
100% Nerello Mascalese
Hand-harvested in early October, the grapes are fermented with indigenous yeasts for about 10 days in a small mastellone, basket-pressed and then underwent malolactic fermentation in a 54-liter glass demi-john, the new wine matures on fine lees until bottling in June. The wine is bottled without any additives, clarification or filtration.