Grotta Rossa

In regular years, the harvesting of carignano grapes starts in the second half of September and ends in the first half of October. The must ferments in the skin at a temperature of 25 to 30 °C. It is regularly pumped up to favour the transfer to the must of the compounds present in the pomace. Malolactic fermentation imparts a distinctive mellowness to this wine, which is then matured for several months in cement vats before bottling.