CaSal di Sierra Verdicchio dei Castelli di Jessi DOC 2023

The harvest is carried out by hand and normally takes place in the period from the end of September to the first ten days of October. Particular attention is paid to determining the right moment for the harvest, which must coincide with reaching the best balance between sugar content, phenolic ripening and acidity. After a light pressing, the prime must is rapidly cooled and then goes through static decantation. Fermentation, in temperature-controlled steel tanks between 16° and 18°C, for 10-15 days. The wine does not undergo a malolactic fermentation.
The wine ages in steel for about 5 months in contact with its own yeasts. It is bottled at the end of April and then rests again in bottle for few months.