The Rosé Wine MATERIA is obtained from the vinification in rosato of Merlot X Petit Verdot grapes.
Through the organoleptic tasting of the grapes and some analysis (pH, AT and sugars) we choose the best time to harvest our grapes.
The grapes are harvested strictly in 15 kg boxes with a careful manual selection. The grapes are transported to the cellar and through a soft pressing of the whole bunch "immersed" in the dry ice, which keeps the inert environment and the low temperature, the clear rosé must is obtained and ready for alcoholic fermentation.
After a clarification to reach the optimal turbidity of the must, the fermentation process with selected yeasts is triggered, which will take place for about 15 days at a temperature between 15/16 degrees.
After a period of rest on the lees, with periodic suspension, a slight clarification and
filtration the wine is ready for the bottle