The Feudo di Santa Tresa estate has around 50 hectares of vineyards based on a rich, red soil which has ideal characteristics: a 40-100 centimetre surface layer of light red sandy loam on a well-drained limestone base, which helps to guarantee a constant supply of water. The volcanic soil is highly fertile and the harsh sun is tempered by the cooling sea breezes, making the quality of the vines and grapes is so exceptional that minimal intervention is the order of the day and organic production the natural result. Once in the cellar, the grapes are gently destemmed, but not crushed. The two grape varieties are vinified separately. Fermentation in each case is initiated by the addition of selected yeasts and takes place at a temperature not exceeding 17-18 degrees C for about 10 days. 50% of the Grillo is then kept in oak barriques for 3-4 months. No malolactic fermentation takes place in order to maintain the acidity. The two wines are blended together at the end of January.
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