Product Description:

The grapes were hand-picked, destemmed and gently pressed. The must was transferred into temperature controlled stainless steel vats at 12 °C (54 °F) to favor a natural settling of the impurities. Alcoholic fermentation took place at a low temperature of 16 °C (61 °F) to preserve and enhance aromatic components. Calafuria was left to age on the lees in stainless steel tanks for a short period of time before it was bottled and released for sale.