Bramaterra

Winemaking Information

Grapes are picked by hand, destemmed, macerated in underground cement tanks for about 12-14 days then racked into stainless steel for the wine's malolactic fermentation and put into barrels around the end of December. The wine is aged in large botti of at least 1250 liters in underground cellars for at least 30 months, then in bottle for six months before release.
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered