Fabiano - Corvina Veronese Negraro | Italian Red Wine

WINEMAKING:
Pressure (picking the wood from bunches); fermentation in big tanks, with selected yeasts and with grape skins, till the natural transformation of the sugar at controlled temperature never over 25°C. Frequently poured off (3 to 4 times) from November to March, to favour the natural decantation of the skins. After these steps, poured off twice a year (in spring and in fall) to guarantee a correct maturation of the wine. Ageing at least 2 years in big oak barrels and refinement in small barrels. Bottling, after filtration, at cellar temperature. Then, the bottles rest in lying for at least 3 months.