Emilia Bianco Ageno

Winemaking Information

The fruit is harvested together, destemmed and fermented with native yeasts in a mixture of stainless and concrete tanks. Maceration with the skins lasts 3 - 6 months; warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch. Malolactic fermentation normally occurs. In the spring the wine is racked into a combination of old barrique and stainless steel and aged for a year, followed by two years in bottle before release.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered