The grapes for this wine were harvested in a cold morning, where the
fruits were about -1 °C. When we took them to the cellar we crushed
them and then we thought that we might try a short period of
“cryo-maceration”, so we didn’t heat up the tank and left the must
and the lees at 5/6 °C for 3 days.
The result matched the expectations when we tasted it after the 6 months
ageing in wood: at the nose the wine is really fresh and we can find
hints of red fruits expecially strawberries, while in the mouth the wine
presents its natural tannins of the grape and a fresh acidity which
allows the wine to be stored and drank in a few years.