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From the land to the casks: all Boriassi wines are the result of attentive vinification that starts with careful selection of healthy, ripe grapes that are picked by hand in the coolest hours of the day. This is followed by destemming, maceration on the skins at low temperature for 12-18 hours and a first racking of the must, followed by soft pressing of the skins which marks the start of the process of fermentation. Fermentation is followed by racking at various intervals in order to clean and clarify the wine which, after a few months, is finally bottled. An ancient passion combined with the most modern technique of “fermentation off the skins’, to preserve all the structure of the wine and to avoid loss of its precious bouquet.
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