Pigato Arveglio 2021 Box da 6 bottiglie

The harvest of Pigato usually takes place in the second half of September, when the grapes reach optimal ripeness. The vinification of Arveglio involves maceration on the skins at low temperatures, followed by fermentation in steel. This process allows the extraction of the fruity and floral aromas typical of the variety. To ensure the highest quality, the grapes are harvested by hand, selecting only healthy and perfectly ripe bunches. Crushing and destemming The grapes are gently crushed and destemmed to separate the bunches from the raffia. This is done gently to avoid damaging the skins and extracting unwanted tannins. A distinctive feature of Arveglio winemaking is the maceration of the grapes on the skins for a short period. This technique, although light, gives the wine greater aromatic complexity and a fuller structure. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks. This choice allows the freshness and minerality of the wine to be preserved. After fermentation, the wine is left to mature on the fine lees for several months. This process contributes to rounding the wine and making it more complex. Finally, the wine is bottled and left to rest in the bottle for a short period before being marketed.