30-40 days of maceration on skin with native yeasts, spontaneous fermentation, aging in steel tanks for 12 months, 5 years in bottles, no filtration. This is a wonderful example of ski contact wine making. Nutty, honied, layered and complex. Stunning.
Notes on the producer
Teunta Grillo is situated on a gentle plateau about 350 meters above sea level. Here Guido Zampaglione has chosen to produce his wines in Piedmont. The production is based on low yields, scrupulous selection of the grapes and long macerations. The maturation takes place mostly in large wood. viticulture and in a vinification that, from harvest to harvest, give the best interpretation of the year, of the grape variety and of the territory.