MICHELE BIANCARDI Anima di Nero IGT 2018
Grapes: Nero di Troia
Vinification: The grapes are harvested between the end of September and the first decade of October. After careful selection of the grapes, the grapes are subjected to destemming and to a very light soft pressing. So they are traditionally vinified, for 20 days at 20/24 °. Once the malolactic fermentation is complete, the wine is decanted in large 20 hl oak vats for 14 months. The wine is bottled and left to mature for at least 3 months before being placed on the market.
Grapes: Nero di Troia
Vinification: The grapes are harvested between the end of September and the first decade of October. After careful selection of the grapes, the grapes are subjected to destemming and to a very light soft pressing. So they are traditionally vinified, for 20 days at 20/24 °. Once the malolactic fermentation is complete, the wine is decanted in large 20 hl oak vats for 14 months. The wine is bottled and left to mature for at least 3 months before being placed on the market.
Grapes: Nero di Troia
Vinification: The grapes are harvested between the end of September and the first decade of October. After careful selection of the grapes, the grapes are subjected to destemming and to a very light soft pressing. So they are traditionally vinified, for 20 days at 20/24 °. Once the malolactic fermentation is complete, the wine is decanted in large 20 hl oak vats for 14 months. The wine is bottled and left to mature for at least 3 months before being placed on the market.