VELENOSI Brecciarolo Rosso Piceno Superiore
VELENOSI Brecciarolo Rosso Piceno Superiore. HARVEST Harvested by hand, early in the morning or late afternoon in mid-October.
Made through small stored boxes, before arriving in the cellar, in cold storage.
FERMENTATION After destemming, the grapes are conveyed in 200 Hl steel fermentation tanks, equipped with a system for pumping over with temperature control.
Maceration on the skins lasts about twenty days.
After fermentation, the wine is placed in second passage barriques, where the previous year were the wines destined for the production of Roggio and Ludi.
