Piera 1899 / Wines / Limited edition / Composizione di rosso

Once the different grapes are harvested, Merlot grapes are left to dry for 60 to 70 days in a controlled environment, Cabernet Sauvignon and Pignolo grapes are crushed and fermented in steel tanks at controlled temperatures of 24-26°C for about 20 days. In January, after drying, the Merlot is crushed and fermented under controlled temperatures for about 40 days. The three wines are then aged separately: Cabernet Sauvignon and Merlot mature in French oak barrels for 18 months, while the Pignolo ages 24 months in American oak barrels. Once the blend is created, the wine is further refined in the bottle.