dopo un’accurata selezione delle uve, raccolte nelle ore più fresche della giornata al fine di preservare gli aromi, le stesse, una volta diraspate vengono sottoposte a macerazione pellicolare a freddo per circa 24 ore. Successivamente, viene effettuata una pressatura soffice. Il mosto, illimpidito in maniera statica a freddo, fermenta in acciaio con i naturali lieviti indigeni presenti sulle uve, alla temperatura di 16 gradi. Il vino affina sulle proprie fecce nobili in acciaio per 12 mesi

CINQUANTOTTO CALABRIA IGT BIANCO ANTONELLA LOMBARDO 2021

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