Riesling

Langhe

The grapes from the organically cultivated vineyard in Roddino are cold destemmed with dry ice and cold macerated in the press for about six hours. They are then fermented with selected yeasts at 16-20 °C, deliberately avoiding malolactic fermentation.

• Everything in stainless steel tanks
• 4 months of bâtonnage on the full lees
• Filtered and bottled in March/April