Fiano

The winemaking process for this Fiano begins with a night harvest to maintain fruit freshness. The grapes undergo a cold maceration of the skins for 6-8 hours to extract flavor and color precursors. This is followed by a soft pressing. The must is then fermented in stainless steel tanks at a controlled temperature of 16-17°C for 10-12 days. Following fermentation, the wine is aged on its lees in stainless steel for 3 months to develop texture and complexity before bottling.