WINE
CASELLO 105
GELSO ROSA

Maturation 12 months in Tava amphorae and subsequent aging in bottle for another 12 months.

Maceration, destemming and soft pressing of grapes; decanting of must and inoculation of selected yeasts on clear must. Fermentation in steel tanks.

GELSO BIANCO
GELSO ROSSO

Whole clusters, soft pressing; static decantation of must and addition of selected yeasts on clear must. Fermentation in stainless steel tanks.

In stainless steel tanks with daily pumping over and maceration on the skins. After racking, it ages on the lees in stainless steel tanks for six months.