The fruit is hand-harvested, destemmed and put directly into unlined, above-ground, 250-to-350-liter clay amphorae from Spain. Fermentation is spontaneous with native yeasts and no sulfur added. Maceration with the skins lasts 6-8 months before racking and bottling without fining or filtration.
Montesecondo TIN San Giovese 2017
- 750 mL bottle
- Made In:
- Montesecondo Ssa