Ammiraglia, Aurea Gran Rose

From the vineyard to the cellar, attention to detail is vital. Beginning at the crack of dawn, and always carried out during the cooler hours of the day, the grapes were harvested by hand with the bunches meticulously checked and carefully selected. Once harvested, the grapes were quickly transported to the cellar. Loaded into the press whole and deprived of oxygen, the bunches were carefully checked. A gentle pressure was applied followed by a careful selection of the must and its subsequent decanting for at least 12 hours, allowing to remove any impurities in the wine. Fermentation took place at controlled temperature (17°C) in 20% new, medium-toasted 600L French oak barrels. Once this was complete, it was time to assemble the two varieties, followed by a period of ageing on fine leaves. Later, a small amount of Reserve Wine (made from Syrah grapes from the previous harvest vinified like white grapes) aged in barriques for 20 months are added.