Harvesting Only the best grapes are selected and picked manually to give life to the Malatesta’s wine.
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Settling Whole grapes are gently put and closed in a stainless steel tank.
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Carbonic Maceration An anaerobic environment is created by pumping CO2 into a sealed tank. This gas permeates through the grape skins stimulating an intracellular fermentation. This process is enhanced heating the tank to 30 C°. Every single intact berry follows is own fermentation.
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Pressing After 10 days the grapes are removed from the tank and gently pressed.
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Fermentation: After pressing, the juice begins a natural fermentation without adding sulphites and selected yeast. This fermentation could last up to 8-10 days and it’s followed by the malolactic fermentation.
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Bottling: When the fermentations are completed, the wine is decanted as many times as it needs to become clear and ready for bottling.
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