Rosso dei Tatanni

Grapes are harvested by hand in the first weeks of October.  The grapes are then bought to neighbor La Massa winery (Gianpaolo Motta) and the winemaking takes place there.  Fermentation in stainless steel tanks under controlled temperature.  Maceration lasts from 15 to 30 days.   The wine ages for twelve months in French oak tonneaux barrels, where malolactic fermentation takes place.  The wine is aged for another twelve months in concrete tanks before bottling.