Plenus Passerina IGP Colline Pescaresi 2017 - Marina Palusci

A pre-harvest of about 5 q of grapes is made to form the "Fermentation Foot", these grapes are harvested strictly by hand and are pressed by hand on a steel cage to ensure limited pressing and to best preserve the delicacy of the yeasts present on the grape skins. Once this must is formed, the spontaneous fermentation starts after about 8 days, as soon as the foot begins fermentation, the remaining part of the grapes is harvested, always by hand, which is immediately de-stemmed, pressed, cooled and softly pressed, always cold, to the must that the fermentation foot is added, which lasts about 18 days and takes place at a very cold controlled temperature