Rapsani

Biodynamic vineyards that are certified and utilize some biodynamic practices typically operate at altitudes ranging from 400 to 600 meters. These vineyards often feature a mix of self-rooted vines, with half of the vineyard consisting of 70-year-old vines, while the other half comprises younger vines aged between 15 to 35 years.

The winemaking process in these vineyards includes an extraction period lasting between 30 to 50 days, during which 20% whole clusters (uncrushed grape bunches) are included. This method is believed to enhance the complexity and character of the wine.The fermentation process involves the three grape varieties being co-fermented, with an average fermentation duration of 60 days.

Following fermentation, the wine is aged in French oak barrels (500 liters), specifically in barrels that have been used for 2nd and 3rd time, for a period of 15 months. This aging process contributes to the wine’s flavor profile and texture, allowing it to develop depth while maintaining the integrity of the fruit.