Italy - Marche
Colli Pesaresi DOC Roncaglia
The grapes were whole bunch pressed at 9°C; must was extracted until 55% in weight of the grapes. The must was cold settled for 24 hours. Fermentation took place in temperature controlled tanks up to a maximum temperature of 18°C. Malolactic fermentation was not carried out.
Four months in tank on lees; Microfiltration prior to bottling.