Collection: Still Red Wines
The objective we have set ourselves in the creation of our still red wines is to allow our native Ancellotta and Grappello Ruberti vines to express their maximum potential. The sparse structure of Ancellotta, together with its high sugar content, led us to explore the process of drying the grapes, prolonged fermentation on the skins and aging for at least 24 months in barriques (first 6 months) and French oak tonneaux. Given the conformation of Grappello Ruberti, the winemaking process in this case focuses on long maceration on the skins on one side and similarly to the Ancellotta, aging for at least 24 months in barriques (first 6 months) and French oak tonneaux.
