Soave D.O.C Decennale (white wine)

100% late harvested Garganega (non-filtrato) Fermentation: after a late harvest, usually at the end of October, the grapes are immediately pressed very gently, remaining in the skins for a few days.
grapes are immediately pressed very gently, remaining in the skins for about
for about 12 hours. This is followed by a natural fermentation in stainless steel tanks at a controlled
controlled temperature of about 16°-17°C. The new wine remains in
The new wine remains in contact with the yeasts for another five months, with continuous stirring to maintain the so-called "fine lees".
The new wine remains in contact with the yeasts for five more months, with continuous stirring to keep the "fine lees" in suspension. At the beginning of May, the wine is
bottled without filtration and without the addition of sulfites. Before
Before being sold, the wine is matured for six months in the bottle.