Bukkuram Padre Della Vigna

Winemaking Information

This wine has two harvests, 50 percent of the grapes are dried in the sunlight (passito) for a minimum of three weeks. The remainder of the fruit matures on the plant until September. Once the fermentation has started, the dried grapes are added to the base wine and left macerating for about three months, until a balance between alcohol content and residual sugar is achieved. Then it's aged for at least 30 months in French oak barrels of 225L and then six months in stainless steel vats.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered