Nero per Sempre

30 years old vineyards, Handpicked grapes, raisining of the grapes in boxes from 35 to 45 days in the fruit cellar, soft destemming, fermentation at a 22/24°C temperature for 20 days. Maceration of the grapes until complete depletion of the skins for another 10/15 days, Racking of the wine, Aging of 15 months, 50% in stainless steel and 50% in wood barrel of 20 hl e Tonneaux of 5 hl, then 10 months of bottle aging.