Lagalanteria Grillo - Baron of Alariva

The grapes are harvested by hand early in the morning in order to preserve their characteristic aromatic qualities. Delivery to the cellar takes place very quickly; the grapes are immediately destemmed and the temperature is further lowered before the grapes are sent to a phase of pellicular maceration in the press. Soft pressing then takes place and the must obtained is statically decanted under cold conditions. After about twenty-four hours, it is decanted to begin the fermentation phase in stainless steel at a controlled temperature. At the end of alcoholic fermentation, the wine is decanted into stainless steel tanks where it will mature for a few months before being destined for bottling.