VINOSOPHIA Terre di Chieti Passerina IGT 2021 Biologico - Chiusa Grande

The grapes are selected and harvested in boxes in the coolest hours of the day starting from mid-September, when they reach full technological maturity according to the sugar content and total acidity.

The vinification takes place respecting the tradition and the rules of the production of organic wines by applying the modern principles of the winemaking technique. The grapes are de-stemmed, hyperoxygenated and refrigerated at a T ° of 5-8 ° C. The must is then clarified by decanting and fermented in a steel tank at a controlled T ° of 14 ° C. After fermentation, the coarse lees are separated, while the fine lees remain in contact with the wine for about 2 months. During this period, repeated batonnage is carried out so that the lees always remain in suspension in the wine. At the end of this period the wine is decanted into steel tanks and stored at a temperature of about 12 ° C to keep all its organoleptic qualities intact. After a storage period in steel of about 3 months, the wine is stabilized, filtered and bottled. 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. In particular, the application of the winemaking technique by hyperoxygenation of musts allows to use very low doses of sulphites for the preservation of wine, much lower than those foreseen also by Community and national regulations.