Since 1899 Palmariggi – Lecce
This former vineyard requires particular attention in the wine-making process to ensure that it expresses all the varietal characteristics, needs irraggiamento, and periodicals of particular temperature control.
Once maceration is over, the must is separated from marcs and finishes its fermentation in stainless steel tanks.
After fermentation, a part of wine is aged in barriques for 4-5 months, and part in stainless steel tanks (periodically is decanted). Subsequently refining the two parts are cut and finally is stabilized, filtered, and bottled.
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