Vinification 酿造 : the wine was pumped over twice a day and spent six days on skins . light and heavy toasted french oak maturation for 16 months 每天翻搅汁液两次，连皮发酵六天，接下来再置于烘烤过的法国橡木桶内熟成16个月。
2.
It has been made entirely of reinforced concrete panels that allow for the appropriate thermal insulation for the vinification process and storage 其整体是由钢筋混凝土盘来考虑到适当隔热为葡萄酒酿造法过程和存贮达到最平衡适当的状态。
3.
Smooth full bodied red wine obtained from the vinification of negroamaro and nero di troia grapes . suitable with red meats and pasta dishes . serve at room temperature 一种柔顺，醇厚的红酒，由内罗马罗和尼若地绰亚这两种葡萄酿造而成。适合于吃红肉和意大利面时室温饮用。
4.
Traditional vinification in temperature - controlled stainless steel vats . maceration with micro - oxygenation during 25 days . ageing 12 months in oak barrels , 30 % new / 70 % second fill 在不锈钢槽中以传统的方式酿制，并在连皮冷浸的25天中打入细微氧气泡沫。桶陈12个月，其中30 %全新橡木桶， 70 %一年份。
