Tatà Cerasuolo D’Abruzzo DOC 2019 Biologico - Chiusa Grande

The harvest takes place in the second or third week of October when the grapes reach full biological ripeness, evaluated by measuring the sugar content, pH and total acidity.

The vinification takes place in compliance with the tradition that provides for a selection of the best grapes, their de-stemming and the contact of the skins with the must for about 18-24 hours at a temperature of 12-15 ° C. The free-run must which naturally separates from the skins is decanted and the clear must is subsequently fermented at a temperature of about 15 ° C. The wine thus obtained is quickly separated from the lees and stored at a temperature of about 12 ° C until bottling. In all stages of winemaking, the rules laid down by the regulations for the production of organic wines are respected in order to guarantee and protect the genuineness and wholesomeness of the product.