Omomorto 2012

The grapes are brought into the winery as they are, where they are pressed at 0,6 bar. The juice selected fermented totally by using only natural yeast directly in autoclave under controlled temperature with opened valvas, like if it would a normal tank. When fermentation has almost end valves are closed in way to incorporate the carbon dioxide of Then the wine stays in tank on thin yeasts at least one year with batonage. Filtered only once and then it is bottled.