Langhe Sauvignon DOC Neta 2019 - Ada Nada

The harvest takes place in the second half of August. The grapes are hand-picked in the early morning to prevent the heat from deteriorating their quality. After sorting, they are placed in perforated plastic baskets. Immediately after pressing, the must undergoes static decantation, after which alcoholic fermentation begins at a temperature of 15-16°C. The entire production cycle leading up to fermentation is carried out by protecting the must with dry ice. Once fermentation is complete, the wine is aged in steel tanks at a controlled temperature (maximum 18°C) for approximately three months. The wine is then bottled without any filtration. It then ages in the bottle for at least two months.