RISERVE
GINOLFO
In the glass
grapes are laid out onto conveyor belts and selected. After destemming and a light pressing, the musts ferment in small-sized steel tanks. Each of the two harvests is fermented separately in order to obtain a complex bouquet. Decantation is natural, without the use of inorganic additives or sulphites and is performed at a low temperature to aid the separation of the gross lees. Fermentation is also natural and occurs over 40-60 days at a low temperature. The super-ripe grapes undergo their fermentation start-up on the skins in steel tanks and are left to macerate for a week at 8°C. The free run juice is then transferred into selected French wooden barrels where it is stored for approx. 9 months. A month before bottling, the two cuvees are blended together.
RISERVE
GINOLFO
In the glass
Grapes are laid out onto conveyor belts and selected. After destemming and a light pressing, the musts ferment in small-sized steel tanks. Each of the two harvests is fermented separately in order to obtain a complex bouquet. Decantation is natural, without the use of inorganic additives or sulphites and is performed at a low temperature to aid the separation of the gross lees. Fermentation is also natural and occurs over 40-60 days at a low temperature. The super-ripe grapes undergo their fermentation start-up on the skins in steel tanks and are left to macerate for a week at 8°C. The free run juice is then transferred into selected French wooden barrels where it is stored for approx. 9 months. A month before bottling, the two cuvees are blended together.
CAMPAIGN FINANCED ACCORDING TO EU REGULATION NO.1308/13
