La Biòca

 

Vinification: the grapes are harvested two weeks after the harvest of the main vineyard. 30% of whole bunches are thrown into the amphora, the other part is destemmed by hand. Fermentation proceeds slowly in a heated room, malolactic fermentation takes place spontaneously together with alcoholic fermentation. The wine remains with the skins for about 2 months.

FML: in amphora

 

Ageing: 11 months in amphora

 

 Color: ruby red
 Bouquet: intense, fragrant
  Taste: dry, fresh, beautiful tannins

  

Recommended pairings: cured meats, plates with truffles, semi-hard cheeses

The idea: there’s a renaissance of old wine making techniques these days so we dared to experiment with a modern amphora matching it with all the wine making science available.