Cogli L'Attimo Nella Nascetta 2022 DOC

Crushing and destemming of the grapes, using dry ice to lower the temperature and saturate the steel tank. Maceration of the must in contact with the skins for at least 24 to 36 hours. Fermentation takes place in steel tanks. The wine remains on the fine lees in steel for 15 to 18 months, with frequent bâtonnage. This is followed by further maturation in the bottle.

The crushing and destemming of the grapes, using dry ice to lower the temperature and saturate the steel tank. The maceration of the must in contact with the skins lasts at least 24 to 36 hours. Fermentation takes place in steel tanks. The wine remains on the fine lees in steel for 15 to 18 months with frequent bâtonnage. This is followed by further maturation in the bottle.