Our Murriali grows in medium-textured clay and minerally soils at 650 m a.s.l..


Our Murriali grows in medium-textured clay and minerally soils at 650 m a.s.l..
The clusters are given a meticulous quality-selection, then chilled in refrigeration units for 24 hours. Following a gentle pressing, the must ferments at low temperature in stainless steel tanks. The young wine remains a further 2 months or so on its fine lees, and receives a second low-temperature fermentation in steel pressure fermenters. The wine is finally bottled under pressure.
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