Varvaglione 1921 Linea Terra Paralupi Appassimento Rosso di Puglia IGP 2022 ergo-sum to stop the fermentation

to stop the fermentation

They were fully certified as being 100% biodynamic in 2017

Mirroring the central areas of Spain

water-retentive properties

leathery notes

Varvaglione 1921 Linea Terra Paralupi Appassimento Rosso di Puglia IGP 2022 ergo-sum to stop the fermentationThe grapes are left to dry on the vine for approximately 20 days, depending on the dehydration of the berries. A brief pre fermentation maceration of the destemmed grapes takes place at a temperature of 12 14C to extract their characteristic aromas, followed by fermentation for 20 25 days at a controlled temperature of 24 26C. The wine is then separated from the skins to initiate malolactic fermentation. Finally, the wine ages for approximately 6