local autoctonous grape variety
Picked by hand into small 20kg boxes in the first week of September
The fermentation and skin maceration takes place in stainless steel as well as cement tanks and lasts around 15 and up to 40 days. Part of the wine undergoes a short ageing in large wooden casks of 25/50 hl, for 6 to 8 months, following which the wine rests in cement tanks for another 8 to 12 months. Once bottled, Mesdì rosso settles in bottles for 3 months before releease.
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