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Vinification: No herbicides are used, and they only use a minimal amount of copper and sulfur in the vineyard - aiming towards as minimal an environmental impact as possible. Manual harvest. Harvest takes place in early October, weather-depending. The skins remain in contact with the must during the first fermentation for 18-20 days, with pumping over of the cap throughout. After the alcoholic fermentation, malolactic fermentation is done in the cellar at the temperature of 20° C. Aging is done only in stainless steel tanks in order to preserve freshness of the fruit. No filtration or clarification. The estate practices organic viticulture and is in the process of converting to fully organic viticulture.
Tasting Notes: Bright garnet red. Floral and elegant notes of roses and violets; classic for Tre Stelle, with a direct, deep, clear expression of the vine. Fruity (maraschino cherries, berries), vanilla, leather and tobacco. Dry, balanced, with a texture of fine and silky tannins, great elegance and persistence.