speaking of natural wines in rome
For a couple of years we had experienced micro-vinification of rosé and this year, a few days before the harvest, we decided to try again.
And here We collected a small selection of the grapes of the district Mangiavacca: 80% and the rest of Nerello Mascalese Nerello Cap and Nocera. Before maceration on the skins for a whole night, then the fermentation is continued with no temperature control in new oak barrels where it has not aged for almost 3 months on its lees.
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