The grapes for the rosé are harvested earlier than those for the grown ones
Riecine reds, on average 15-20 days before. After the choice in the vineyard,
they pass on the selection table and are completely destemmed. The grapes
they are then transferred, without maceration, to the press, where it is delicately processed
extracted the must, no more than 50% of the total volume. The liquid obtained is
poured into non-vitrified cement vats, remaining there in the following 36-48
hours for a first summary precipitation, then decanted into other vats
concrete, discarding the most lees now deposited. In these
containers begins to ferment, without adding yeast, first a
uncontrolled temperature, then – in full fermentation phase – it is refrigerated
at 15° C. From this moment the fermentation proceeds very slowly
for 25-30 days, after which the wine is again decanted into vats
of cement, where it will complete the stabilization cycle in the following months
tartaric and protein, before being bottled.