Hand-harvested and de-stemmed, the verdicchio undergoes a natural fermentation in vat. The whole bunch is left in contact with the skins for five days, creating a sort of “infusion” to extract flavor and aroma yet minimize the tannins. Malolactic fermentation is blocked to retain a high level of freshness and bright acidity. There are no additions other than minimal SO2 at bottling. This is an unfiltered wine.
Producer: Fazi Battaglia